Beef Rump & Babaganoush Shawarma Flatbreads

• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add onion to pickling liquid. Add enough water to just cover onion. Set aside.

• In a large bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest then drizzle over the honey.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Drain onion and reserve a drizzle of the pickling liquid. • In a medium bowl, combine tomato, onion, parsley, mint, a drizzle of pickling liquid and a good drizzle of olive oil. Season to taste.

• Drizzle (or brush) each flatbread with olive oil and season with salt. Wipe out the frying pan then return to medium-high heat. • Cook flatbreads until golden and warmed through, 1-2 minutes each side.