Original Salt Seared Rump Steak Salad with Crunchy Potato Croutons and Seeded Mustard Dressing

Difficulty: Easy | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

A steak salad only counts as dinner if there's something crunchy in it, so we swapped the bread for potatoes. They get cubed, roughed up and roasted hard with Chooki's Original Chicken Salt, then tossed through rocket and sugar snaps with a rump that's had a proper hot sear. Light enough for a warm night, and nobody's raiding the pantry at nine.

Step 1: Rough Up the Potatoes

Heat the oven to 220°C (200°C fan). Put the potatoes in a pot of cold water, bring to the boil and cook for 5 minutes, until the edges just start to soften. Drain, give the colander a good shake to scuff them up, then let them steam dry for 2 minutes. Tip onto a lined tray with 2 tablespoons of the olive oil and 2 teaspoons of the Chooki's, then roast for 30 minutes, turning once, until they're deep golden and crunchy.

Step 2: Sear the Steak

Pat the steak dry and rub it with the last tablespoon of olive oil and the last teaspoon of Chooki's. Get a heavy frying pan smoking hot and sear the steak for 3 to 4 minutes a side for medium rare. Move it to a board and rest it for 5 minutes, then slice it thickly across the grain.

Step 3: Build the Salad

Shake the mustard, vinegar and extra virgin olive oil in a jar, then add any juices from the steak board. Toss the rocket, sugar snaps and radish with most of the dressing and spread over a big plate. Lay the steak on top, scatter over the hot potatoes and spoon on the last of the dressing. Get it on the table straight away while the potatoes still crunch.

Tip: Keep the potatoes on the tray until the very last second. Tossed through the dressing they go soft in minutes, sitting on top they stay crisp to the last forkful.