Moroccan Steak, Haloumi & Sesame Veggie Fries

• Meanwhile, halve snacking tomatoes. • See Top Steak Tips! (below). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked), then season.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• In a medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. Add beef, turning to coat.

Custom Recipe: Drain haloumi and pat dry. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

• In a second medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of the white wine vinegar and olive oil. Season.