• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Halve snacking tomatoes. Roughly chop cucumber.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Cook in batches for the best results. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• In a medium bowl, combine tomato, cucumber, kale & spinach leaves, a drizzle of olive oil and a splash of pickling liquid. Season. • Drain pickled onion. • Slice beef rump. • Divide oregano potatoes, Greek-style beef and supergreen salad between plates. Top with pickled onion and garlic sauce. Enjoy!