Seared Steak & Mumbai Coconut Sauce

• While the potatoes are roasting, finely chop garlic. • Thinly slice cucumber. • Roughly chop coriander. • Grate carrot.

Little cooks: Under adult supervision, older kids can help grate the carrot.

• When the potato has 10 minutes cook time remaining, 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.

• While the steak is resting, return frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season to taste and set aside.

• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season to taste. • Add mixed salad leaves, carrot and cucumber, then toss to coat. Set aside. • When finished roasting, sprinkle coriander over potatoes and gently toss to combine.

Little cooks: Kids can help sprinkle over the coriander. Careful the tray is hot!