BBQ Beef Rump & Creamy Potato Salad

• Meanwhile, thinly slice zucchini into strips lengthways. Thinly slice brown onion. • Halve lemon. Finely chop garlic and parsley (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.

• When the BBQ is hot, grill zucchini until charred and tender, 3-5 minutes each side. • Add onion to the BBQ flat plate and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside.

No BBQ? Cook zucchini in a frying pan, over medium-high heat until tender, 3-5 minutes each side. Then cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

• When veggies are done, grill beef rump for 2-3 minutes on each side for medium-rare or cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes.

No BBQ? Cook beef rump in a large frying pan over high heat for 2 minutes on each side for medium-rare (Cook in batches if your pan is getting crowded). Cook lemon over high heat, cut side down, until charred, 1-2 minutes.

• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with zucchini and onion, add a pinch of chilli flakes (if using), the garlic oil, chopped parsley and a good squeeze of lemon juice. Season to taste.