Cut onions in thin wedges, drizzle with balsamic vinegar and olive oil and season with salt and pepper. Cover with foil and roast at 180˚C for 35 minutes. Remove the foil, roast for another 20 minutes until caramelised and allow to cool. Arrange the following in a serving bowl: rump steak, pan-fried to your preference and sliced; avocado cubes; baby spinach and coriander leaves; baby tomatoes; cucumber, thinly sliced; yellow pepper, thickly sliced; corn kernels, sliced from the cob and the slow-roasted onion wedges. Top with Cecilia’s Farm Roasted & Salted Cashews or any of the cashews in the range, and a grind of pepper.