• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop the chunks onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Place a pan over medium-high heat with a drizzle of oil.
• Season the beef with harissa spice, salt and pepper. 
• Fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
• Once cooked, transfer to a board, cover and allow to rest.

• Meanwhile, roughly chop the tomatoes. Roughly chop the hazelnuts.
• Trim and roughly chop the salad leaves.
• Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
• In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
• Season with salt and pepper.

• Thinly slice the beef widthways.
• Divide the tomato and cucumber salad between plates.
• Serve the beef rump and roast potatoes alongside.