Moroccan Steak, Haloumi & Easy-Prep Sesame Veg

• Meanwhile, roughly chop tomato. Finely chop garlic. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak. Set aside. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat.

TIP: Pounding the beef ensures it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.

• Return pan to high heat with a drizzle of oil. Drain haloumi and pat dry. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!). • 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 vinegar and olive oil. Season.