• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic.
• Cut halloumi into 1cm-thick slices.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden,
2-3 minutes. Transfer to a small bowl.

• Season beef rump with salt and pepper.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking.
• Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning beef to coat, until fragrant, 1-2 minutes.
• Transfer to a plate to rest.

• Slice beef.
• In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste.
• Divide garden salad between bowls. Top with chilli butter beef.
• Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!