Ingredients

• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 500g Coles Australian Beef Rump Steak, trimmed
• 2 bunches asparagus, ends trimmed
• 175g mini vine capsicums*, quartered, seeded
• Olive oil spray
• 120g pkt Coles Brand Australian Baby Rocket
• 400g can chickpeas, rinsed, drained
• 1/2 small red onion, thinly sliced
• 1 tablespoon red wine vinegar
• 2 teaspoons wholegrain mustard
• 2 teaspoons olive oil
• 1/2 teaspoon honey

Method

• Step 1 Combine paprika, cumin and cinnamon in a small bowl. Season. Sprinkle spice mixture evenly over both sides of the steak.
• Step 2 Preheat a barbecue grill or chargrill on medium-high. Spray steak, asparagus and capsicum lightly with oil. Cook the steak for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3-4 mins to rest.
• Step 3 Meanwhile, cook capsicum on grill for 2-3 mins. Add asparagus and cook with the capsicum for 1-2 mins each side or until vegetables are lightly charred and just tender. Cut asparagus spears in half diagonally. Combine asparagus, capsicum, rocket, chickpeas and onion in a large bowl.
• Step 4 Thinly slice the steak. Whisk vinegar, mustard, olive oil and honey in a bowl. Add the steak and dressing to the salad and gently toss to combine.
• Step 5