Thai Beef Salad

While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic (or use a garlic press). Finely chop the long red chilli (if using). Zest the lime to get 1 tsp, then slice in half. Place the garlic, ginger and chilli into a medium heatproof bowl.

Heat a medium frying pan over a high heat. Add the sesame oil blend and heat until smoking, 30 seconds. Pour the hot oil into the bowl with the ginger and garlic. TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli. Add the lime zest, soy sauce and brown sugar. Squeeze in the lime juice. Mix well and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Season the beef rump on both sides with salt and pepper. 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, grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Pick and finely chop the mint leaves. Thinly slice the rested steak. Add the roasted pumpkin, carrot, cucumber, mint and Asian mixed leaves to the bowl with the dressing and gently toss to coat.