• See ‘Top Steak Tips!’ (below left). 
• Preheat oven to 220°C/200°C fan-forced.
• Cut carrot and beetroot into fries.
• Place veggie fries on a lined oven tray. Drizzle 
with olive oil, sprinkle over mixed sesame 
seeds, season with salt and pepper and toss 
to coat.
• Bake until tender, 20-25 minutes. 

• Meanwhile, halve snacking tomatoes 
(see ingredients). 

• In a medium bowl, combine Middle Eastern 
seasoning and a drizzle of olive oil. 
• Add beef rump, turning to coat.

• Drain haloumi and pat dry. Cut the haloumi 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. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, cook beef, turning, for 
3-4 minutes each side for medium-rare, or until 
cooked to your liking.
• In the last minute, add the butter and honey, 
turning beef to coat. Transfer to a plate to rest 
(it will keep cooking while it rests!). 

• In a second medium bowl, combine mixed salad 
leaves, snacking tomatoes and a drizzle of 
white wine vinegar and olive oil. Season 
to taste. 

• Slice beef rump.

• Divide Middle Eastern beef rump, haloumi, sesame veg fries and tomato garden salad between plates.
• Serve with garlic sauce. Enjoy!