Seared Beef & Lemon Pepper Couscous

• While the couscous is cooking, roughly chop tomato. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.

TIP: Dijon mustard is quite strong in flavour, feel free to use less!

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, combine the vinegar, the honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.