• Slice cucumber into half-moons. Slice cherry tomatoes in half. Finely shred cos lettuce. 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. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine beef, chermoula spice blend and a drizzle of olive oil. TIP: Pounding the beef ensures that it's extra tender once cooked.

• 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. • Transfer to a plate to rest.

• Meanwhile, slice sourdough loaf into 4 slices. Toast or grill to your liking and tear or cut into bite-sized chunks. • In a large bowl, combine the honey, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Add sourdough, cucumber, cherry tomatoes and cos lettuce and toss to combine. • In a small bowl, combine Greek-style yoghurt and hummus.

• Slice beef rump. • Divide crouton cos salad between bowls. Top with Middle Eastern beef. • Drizzle over yoghurt hummus. Sprinkle with a pinch of Turkish sumac seasoning. Tear over parsley. • Serve with any remaining lemon wedges. Enjoy!