Balsamic-Glazed Beef Rump & Prawns

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, 4-5 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. • Remove pan from heat, then add the balsamic vinegar, brown sugar and a splash of water and turn to coat. • Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Meanwhile, in a large bowl, combine Dijon mustard, a drizzle of white wine
vinegar, a pinch of salt and a drizzle of olive oil.
• Add mixed salad leaves, broccoli, radish and orange. Toss to combine.