• See 'Top Steak Tips!' (below left). Boil the kettle. • Roughly chop tomato. • Peel and chop avocado. • Slice lemon into wedges. • In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add beefrump, turning to coat.

• To a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Add a squeeze of lemon. Fluff up with fork and set aside.

• While the couscous is sitting, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Whenoil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.

• To the bowl with couscous, add tomato, avocado, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste.. • Slice beef. • Divide avo couscous salad and peri-peri beef rump between bowls, spooning over beef with any remaining sauce from the pan. • Sprinkle with fetta cubes and a pinch of chilli flakes (if using). • Tear over coriander and serve with remaining lemon wedges. Enjoy!