Middle Eastern Beef Rump & Veggie Feast

• In a large bowl, combine Middle Eastern 
seasoning, a pinch of salt 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. Remove from heat, add the honey and 
harissa paste, then turn beef to coat. 
• Transfer beef to a plate to rest.

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

• Drizzle 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 medium bowl, combine snacking tomatoes, 
cucumber, rocket leaves, a squeeze of lemon 
juice and a drizzle of olive oil. Season to taste.
• Crumble over feta (see ingredients) and garnish 
with almonds.