Double Sizzling Beef Rump & Veggie Couscous

• Halve lemon. Thinly slice zucchini into strips lengthways. Thinly slice capsicum. • In a medium bowl, combine zucchini, half of the garlic & herb seasoning, and a drizzle of olive oil. • In a second medium bowl, combine capsicum, the remaining garlic & herb seasoning and a drizzle of olive oil. • To a large bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.

• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ hot plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl. No BBQ? Cook zucchini in a frying pan over medium-high heat for 2-4 minutes each side. Then cook capsicum on a high heat, tossing occasionally, for 4-5 minutes.

• Grill beef rump for 3-4 minutes each side for 
medium-rare or until cooked to your liking. Transfer 
to a plate and leave to rest for 5 minutes.
• Meanwhile, grill lemon, cut-side down, until 
charred, 2-3 minutes. 
No BBQ? Cook beef rump in a frying pan over  
medium-high heat for 3-4 minutes each side for 
medium-rare, or until cooked to your liking. Serve 
lemon fresh. 

• To the bowl with couscous, add grilled capsicum, zucchini, rocket leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.