NZ Dukkah Crusted Steak

While the kumara is baking, place the beef rump steaks on a plate and drizzle with olive oil. Sprinkle over the dukkah and rub to coat the steaks. TIP: Press down firmly to ensure the dukkah sticks!

Trim the green beans and cut into thirds. Thinly slice the cucumber into half-moons. Thinly slice the apple. Pick and roughly chop the mint leaves.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and a dash of water and cook until tender, 3-4 minutes. Transfer to a large bowl. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

While the steak is resting, add the apple, mint, cucumber and mixed salad leaves to the bowl with the green beans. Add the balsamic vinegar, 1 tbs olive oil and crumble in the feta. Toss to coat. TIP: Dress your salad just before serving to avoid soggy leaves!