• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • 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 (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, cut broccoli into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • To a small microwave-safe bowl, combine Dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.

• Slice beef. • Add mixed salad leaves into a large bowl, along with broccoli, roasted almonds and balsamic & olive oil dressing. Season and toss to combine. • Divide beef, potato wedges and nutty broccoli salad between plates. • Top beef with sweet mustard onion sauce. Enjoy!