Beef with Fetta Cheese & Cannellini Bean Puree

Lay out the zucchini batons on a lined oven tray, drizzle with half the olive oil and season with salt and pepper. Toss to coat. Bake in the oven for 10-15 minutes, or until lightly golden. Turn halfway through cooking.

Mash the cannellini beans in a medium bowl with a potato masher or fork until smooth – this will form the base of your mash. Set aside.

In a second medium bowl combine the remaining olive oil and premium beef rump, and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Cook the beef for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside on a plate, covered with foil, for 5 minutes. This ensures the steak is will be juicy and moist.

While the steak is resting, heat a medium saucepan over a medium heat and add the butter (and a dash of olive oil to stop the butter burning!). Add the garlic and cook for 1 minute, or until fragrant. Add the cannellini beans and cook for a further 2 minutes, or until softened and smooth. Add the crumbled fetta cheese and milk and stir for 1-2 minutes to combine. Remove from the heat and set aside.