Sticky Beef Rump & Avocado Salad

• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • Slice tomato into thin wedges. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef generously with salt and pepper.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Reduce heat to medium, add onion chutney and a splash of water and turn to coat. Transfer to a plate to rest.

• In a medium bowl, combine avocado, tomato, spinach & rocket mix and balsamic glaze. Season to taste.