• Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Halve snacking tomatoes. • Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Season beef rump with salt and pepper.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add harissa paste and a splash of water, turning beef to coat. Transfer to a plate to rest.

• To the bowl with green beans, add kale, massaging leaves to soften. • Add tomatoes and lemon dressing, tossing to combine. Season to taste. • Slice beef. • Divide lemony kale salad and harissa beef between plates. • Spoon over any remaining glaze from pan. • Serve with any remaining lemon wedges. Enjoy!