Beef Rump, Haloumi & Charred Zucchini Salad

• Meanwhile, season beef rump generously with salt and pepper. Return frying pan to high heat, with a drizzle of olive oil.

• Cook the beef for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate.

• While steak is resting, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

• While the steak is resting, slice lemon into wedges. Roughly chop roasted almonds.

• In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice.

• To the bowl with zucchini, add rocket leaves, cooked haloumi and a generous squeeze of lemon juice, toss to combine. Season to taste.