Middle Eastern Beef & Veggie Feast

• In a medium bowl, combine Middle Eastern 
seasoning, a pinch of salt and pepper and a 
drizzle of olive oil. Add beefrump and turn 
to coat.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes
each side for medium-rare, or until cooked to 
your liking. 
• Transfer beef to a plate, then drizzle over the 
honey. Cover with foil and set aside to rest. 

• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook courgette until golden and tender, 
3-4 minutes each side. Season and transfer to a 
second medium bowl.
• Return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook onion until tender, 
4-5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. 
Season and transfer to the bowl with courgette. 
Set aside.

• Brush (or spray) mini flourtortillas with olive 
oil and season with salt. 
• Bake tortillas directly on a wire oven rack until 
warmed through, 4-7 minutes.

• In a third medium bowl, combine radish, rocket
leaves, a squeeze of lemon juice and a drizzle of 
olive oil. Season to taste.