• Boil the kettle. Roughly chop cucumber and tomato. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. 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, add chicken-style stock powder and a drizzle of olive oil.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • 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 from heat, add the honey and turn to coat. Transfer to a plate to rest. TIP: Chicken is cooked through when it is no longer pink inside.

• Add baby spinach leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.

• Slice beed rump. • Divide Israeli couscous salad between plates and top with honey beef. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!