Double Beef Rump & Charred Zucchini Salad

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

• While the steak is resting, slice lemon into wedges. 
• In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze 
of lemon juice.
• To the bowl with zucchini, add rocket leaves and a generous squeeze of 
lemon juice. Toss to combine and season to taste.