• Trim and halve pea pods lengthways. Finely chop garlic. Slice lemon into wedges. • In a medium bowl, combine satay seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a small bowl, combine mayonnaise and the low sodium soy sauce.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While beef is resting, in a small heatproof bowl, microwave the garlic and a drizzle of olive oil until fragrant, 30 seconds. • In a large bowl, combine garlic oil, sweet chilli sauce, a good squeeze of lemon juice and a pinch of salt and pepper. • To bowl with dressing, add pea pods, deluxe salad mix and mixed salad leaves, tossing to coat. Season to taste.

• Thinly slice beef. • Divide rainbow pea pod salad between bowls. Top with Thai beef rump. Drizzle over soy mayo. • Serve with any remaining lemon wedges. Enjoy!