• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow cool slightly.

• Meanwhile, in a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil.

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, thinly slice celery and red apple.

• In a medium bowl, combine celery, apple, mixed salad leaves, horseradish sauce and a drizzle of white wine vinegar. • Toss to coat and season.

• Slice beef. • Divide roast potatoes, garlicky beef and horseradish walnut-apple salad between plates. • Top salad with walnuts. Serve with garlic aioli. • Enjoy!