• Boil the kettle.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook soffritto mix, stirring, until tender,  
4-5 minutes.
• Add tomato & herb seasoning and cook until 
fragrant, 1 minute.

• To saucepan, stir in basmati rice and the boiling 
water (see ingredients). Reduce heat to low and 
cover with a lid.
• Cook for 10 minutes, then remove from heat and 
keep covered until the rice is tender and the water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, turning to coat. 

TIP: If you're beef rump is more than 4cm thick, cut in half horizontally before seasoning!

 • When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, and add the honey, turning to coat. Transfer to a plate, cover and rest for 5 minutes.

• While beef is resting, thinly slice pear into wedges.

• In a medium bowl, combine a drizzle of vinegar and olive oil. Season.

• Add pear and mixed salad leaves. Toss to coat.

• Slice beef.

• Divide herby rice and pear salad between bowls or plates if you prefer. Top rice with smokey beef and any resting juices.

• Crumble over fetta cubes. Serve with hummus. Enjoy!