Chermoula Chickpea, Beef Rump & Pumpkin Buddha Bowl

• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. Roughly chop roasted almonds. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse half the chickpeas. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.

• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the pumpkin has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• When the pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine.