Beef Rump & Babaganoush Shawarma

• 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, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, then drizzle over the honey. Set aside to rest.

• While the steak is resting, drain onion and reserve a drizzle of the pickling liquid. • In a medium bowl, combine tomato, parsley, mint, onion, a drizzle of the 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 frying pan then return to medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes each side.

TIP: Cook in batches if your pan is getting crowded!