Double Beef Rump & Grilled Veggie Salad

• Finely chop parsley. Zest lemon to get a good pinch, then cut in half. • In a small bowl, combine parsley, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lemon zest. Season and set aside.

• When BBQ is hot, grill onion and capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. • Meanwhile, grill courgette until charred and tender, 3-5 minutes each side. • Transfer veggies to a serving bowl.

No BBQ? Heat a pan over medium-high heat. Cook courgette until tender, 3-5 minutes each side. Transfer to a plate. Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum and onion, tossing occasionally, until tender and lightly charred, 6-8 minutes. Transfer to the plate with the courgette.

• Meanwhile, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking (cook in batches if your grill is getting crowded). Transfer to a plate and leave to rest for 5 minutes. • Grill lemon, cut side down, until charred, 2-3 minutes.

• No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-9 minutes for medium-rare or until cooked to your liking. • No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.

• To the bowl with the veggies, add mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.