• Thinly slice cucumber into half-moons.
• Trim and halve pea pods lengthways.
• Cut lime into wedges.

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil.
• Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.

• Slice beef if preferred.
• Divide rump steak and zingy green salad between plates.
• Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!