• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While veggies are cooking, cut tomato into thin wedges. Roughly chop cucumber. Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Set aside. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil, and a pinch of salt and pepper. Add rump steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes, or to your liking. Transfer to a plate to rest for 5 minutes (it will keep cooking as it rests!). • Meanwhile, combine mixed leaves, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

• Slice the spiced beef. • Divide beef, carrot-potato mash and salad between plates. • Spoon basil pesto over beef to serve.