Ingredients

• 2 teaspoons chopped fresh thyme
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoon smoked paprika
• 600g lean beef rump roast, fat trimmed
• 2 bunches asparagus, trimmed
• 2 zucchini, cut into 1cm-thick slices
• 2 large vine-ripened tomatoes, seeded, finely chopped
• 2 tablespoons chopped fresh continental parsley
• 1 tablespoon chopped roasted unsalted almonds
• Pinch of dried chilli flakes
• 2 teaspoons fresh lemon juice
• 2 teaspoons olive oil
• 100g mixed salad leaves

Method

• Step 1 Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Combine the thyme, sugar, cinnamon and 1 tsp paprika in a bowl. Rub over the beef. Lightly spray the beef with oil.
• Step 2 Heat a large frying pan over high heat. Cook the beef for 1-2 minutes each side or until browned. Transfer to the prepared tray. Roast for 20-25 minutes or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 10 minutes to rest.
• Step 3 Meanwhile, heat a barbecue plate or chargrill pan over medium-high heat. Lightly spray the asparagus and zucchini with oil. Grill for 1-2 minutes each side or until tender.
• Step 4 Combine tomato, parsley, almonds, chilli flakes, lemon juice, olive oil and remaining ½ tsp paprika in a bowl. Season to taste.
• Step 5 Thinly slice the beef. Serve salad leaves, vegies and beef drizzled with dressing.