• Preheat the oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray with dried oregano and a drizzle of olive oil. Season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.

• While the potato is roasting, halve snacking tomatoes. • Roughly chop cucumber. • Thinly slice red onion (see ingredients).

• In a small bowl, combine red onion, the white wine vinegar and a good pinch of salt and sugar. • Add just enough water to cover the onion and stir to dissolve. Set aside.

• In a medium bowl, combine tomato, cucumber, kale & spinach leaves and a drizzle of olive oil. Season and set aside.

• In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Season. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, cook beef rump in batches for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Remove from heat. • Drain pickled onion.

• Slice beef rump. • Divide the oregano potatoes, Greek-style beef and supergreen salad between plates. • Top with the pickled red onion and a dollop of garlic sauce. Enjoy!