Honey Harissa Beef Rump Tacos

• Pound beef rump with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and carrot, turning, for 5-6 minutes (depending on thickness), or until beef is cooked to your liking. • Reduce heat to medium. Add harissa paste, garlic & herb seasoning, the honey, butter and a splash of water, then simmer, stirring, 2-3 minutes. Transfer beef to plate to rest, then season to taste.

• Meanwhile, add mixed salad leaves and cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl, then season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.