Herby Beef Rump & Homemade Salsa Verde

• Meanwhile, thinly slice radish.
• Using a vegetable peeler, peel carrot into ribbons. Finely chop coriander.
• In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil. Set aside.

If you've swapped to beef, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened and combine with spice blend. 

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

• In a small bowl, combine coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef rump until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and turn pork to coat.
• Transfer to a plate, cover and rest for 5 minutes.

• Meanwhile, in a large bowl, combine radish, carrot, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.