Seared Halloumi & Veggie Fries

• See 'Top Steak Tips!' (below). While veggie fries are baking, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine the remaining garlic & herb seasoning and a drizzle of olive oil. Add beef rump and turn to coat. Set aside.

• Thinly slice radish and onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine. Transfer to a bowl.

• Cut haloumi into 1cm slices.• When the veggies have 10 minutes cook time remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add mixed salad leaves and radish. Toss to coat.