• Roughly chop tomato and cucumber.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef rump and toss to coat.  

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• Slice beef rump into strips. • Divide creamy pesto salad between plates and top with garlic-herb beef. • Sprinkle over grated Parmesan cheese and garnish with toasted almonds 
to serve. Enjoy!