[PTN Rich] NZ Double Sticky Beef Rump & Avocado Salad

• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. Slice tomato into thin wedges. Roughly chop roasted almonds. • Place beef rump 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.

• 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.

TIP: Cook in batches if your pan is getting crowded. 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 & olive oil dressing. Season to taste.