Sizzling Beef Rump & Veggie Couscous

• Thinly slice zucchini into strips lengthways. • Thinly slice capsicum. • In a medium bowl, combine zucchini, half 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 third medium bowl, add beefrump 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. • Grill capsicum on BBQ, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl.

No BBQ? Cook zucchini in a large frying pan over medium-high heat for 2-4 minutes each side. Return to bowl. Cook capsicum on high heat, tossing occasionally, for 4-5 minutes. Return to bowl.

• Grill beefrump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 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.

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