Harissa Beef Rump & Lemony Kale Salad

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Halve snacking tomatoes. • Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Season beef rump with salt and pepper.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add harissa paste and a splash of water, turning beef to coat. Transfer to a plate to rest.