Zaatar Beef & Eggplant Toss

In a medium bowl, combine the red capsicum and baby eggplant. Add the salt (see ingredients list), garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to coat, then spread over the oven tray. Grill for 12-14 minutes or until tender and lightly charred. TIP: Don't wash the bowl, you'll use it in Step 5!

While the veggies are grilling, heat a medium frying pan over a medium-high heat. Once hot, add the ½ the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. TIP: Don't worry if the zaatar chars a little, this adds to the flavour. Transfer to a plate to rest. Repeat with the remaining beef rump.

While the steak is resting, wipe out the pan with paper towel and return it to a medium-high heat with a good drizzle of olive oil. Add the panini chunks and cook, tossing occasionally, for 5-6 minutes or until golden and crisp. Set aside.

Thinly slice the steak. In the medium bowl that you tossed the veggies in, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and honey. Add the mixed salad leaves, grilled veggies, croutons and sliced beef. Toss to coat. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.