Cherry-Glazed Beef Rump & Veggie Pearl Couscous

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.

• Slice lemon into wedges. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add cherry sauce, turning beef to coat.

• To the saucepan of couscous, add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.