• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, 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 medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef, tossing to coat. Set aside. • In a medium saucepan, combine the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and chicken-style stock powder. Bring to the boil. • Add couscous and the butter. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.

• To the bowl with the couscous, add rocket leaves and roasted veggies, gently stir to combine. Season to taste. • Slice beef to serve. • Divide roast veggie couscous between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!