• Boil the kettle. Cut carrot into bite-sized chunks. • Set your air fryer to 200°C. Place carrot and diced beetroot into the air fryer basket and drizzle over olive oil. Sprinkle over garlic & herb seasoning and cook for 10 minutes. • Shake the basket, add flaked almonds, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240ºC/220ºC fan-forced. Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.

• Slice lemon into wedges. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add cherry sauce, turning beef to coat.

• To the saucepan of couscous, add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

• Slice cherry-glazed beef rump. • Divide roast veggie couscous between bowls. Top with cherry-glazed beef. Spoon over any remaining glaze from the pan. • Garnish with toasted almonds and serve with remaining lemon wedges. Enjoy!