ROASTED RUMP SALAD W/ BABY SWEET CORN, OYSTER MUSHROOMS, BOK CHOY & SESAME SOY DRESSING

1 packet Harvey Beef Garlic & Rosemary Rump 300g oyster mushrooms 1 bunch bok choy 2 punnets baby sweetcorn 1/2 cup sliced spring onions ¼ cup chopped coriander 2 tbsp sesame seeds For the dressing 3 tbsp light soy sauce 3 tbsp lime juice 1 tbsp sesame oil Dash of chilli or tabasco if desired

Pre-heat oven to 160c. Heat a large frypan to a high heat, season the beef with sea salt & pepper and rub in olive oil, sear each side until golden brown. Transfer to a roasting dish and cook in the oven for approximately 30 minutes or if using a meat thermometer until it reaches 58c internally for medium doneness. Remove and rest for 15 minutes. For the salad, separate the oyster mushrooms and sauté in a hot frypan for 1 minute each side until lightly golden. Boil a pot of water and cook sweetcorn & bok choy for 1 minute until bright and drain, add together with mushrooms. Mix together the dressing ingredients, and combine with vegetables, spring onions & herbs. Thinly slice beef and gently mix all together, serve with a sprinkle of sesame seeds.

4