Warm Pesto, Veggie & Beef Toss

Cut the bake-at-home ciabatta into 1 cm croutons. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the ciabatta croutons to the pan and cook for 3-4 minutes, or until golden and slightly crispy. Remove and set aside.

Return the pan to a medium-high heat and add an extra drizzle of olive oil (if needed). Add the red onion, the carrot and the red capsicum and cook for 4-5 minutes, or until slightly softened. Remove and set aside in a bowl. Cover with foil to keep warm.

Increase the heat to high and add another drizzle of olive oil. Once hot, add the beef rump and cook for 2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Thinly slice.

While the steak is resting, combine a drizzle of olive oil, the honey and the white wine vinegar in a large bowl. Add the rocket leaves, the cooked vegetables, the roasted almonds and the croutons and toss to coat. Season to taste with a pinch of salt and pepper.