Zesty Haloumi, Beef Rump & Jewelled Couscous

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock pot (see ingredients) and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• When couscous has 5 minutes remaining, drain haloumi and pat dry. Cut into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat and add honey-lemon mixture, turning to coat until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • While beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.