• Preheat the oven to 240°C/220°C fan-forced. Cut potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

• While the potatoes are roasting, finely chop garlic. Grate carrot. Halve snacking tomatoes. Roughly chop coriander.

• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add kale & spinach leaves, carrot and snacking tomatoes. Tossing to combine.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • 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. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the potatoes are done, add coriander to the tray and toss.

• Slice steak. • Divide the steak, Bombay potatoes and mixed salad between plates. Pour the Mumbai coconut sauce over the steak to serve. Enjoy!