• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. • Add crumbled fetta cubes and dill & parsley mayonnaise to the drained potatoes. Mix to combine and season to taste. Cover to keep warm and set aside.

• While the potatoes are cooking, slice the cucumber into thin rounds. Halve snacking tomatoes. • In a large bowl, combine the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add spinach, rocket & fennel mix, tomato and cucumber and toss.

• See top steak tips! (left). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes. • Return frying pan to medium heat. • Add sweet & savoury glaze, a splash of water and any resting juices to the pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season to taste.

• Thinly slice each steak in half and thinly slice each steak across the grain. • Serve with the creamy fetta potatoes and the garden salad. • Spoon sweet and savoury glaze over the steak to serve. Enjoy! TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.