Serves 4

For The Filling

• 2 tbsp oil
• 1 onion, cut into 12 wedges
• 1 carrot, cut into matchsticks
• 1 red bell pepper, cut into strips
• 2 garlic cloves, crushed
• 1.5 cm piece ginger, grated
• 2 tsp cumin seeds, ground
• 400g rump steak, cut into strips
• sea salt and black pepper

For The Avocado Purée

• 2 avocados, puréed
• 100g cream cheese
• juice of ½ lemon
• sea salt and black pepper
• 2 cucumbers, cut into ribbons
• fresh coriander
• sweet chilli sauce, to dip

1 Heat a frying pan, add 1 tbsp oil and toss in the onion, carrot and pepper, sauté for 2 minutes, then add the garlic, ginger and cumin. Sauté for another minute.
2 Remove from pan and set aside. Add the remaining oil and toss in some of the rump, fry in batches until brown. Return the onion mixture to the pan, season, and stir together for a minute.
3 For The Avocado Purée Combine avocado, cream cheese and lemon juice until smooth. Season well.
4 To Assemble Line your counter top with plastic wrap and place 4 cucumber ribbons length ways so they overlap each other, spread with avocado purée. Place a large dollop of mixture at the one end of the cucumber, top with coriander, then roll up as you would a sushi roll, using the plastic wrap to guide you. Repeat with remaining ribbons and mixture.
5 Serve with sweet chilli sauce.

Text and image: Fairlady