INGREDIENTS

• 2 zucchini

• 300g green beans

• 2 garlic cloves

• 1 lemon

• 2 x 400g cannellini beans

• 10g chermoula seasoning

• 4 beef rump steaks

• Mint

• Olive oil

Allergens: Sulphites. May contain traces of other allergens.

METHOD

1. Prep ingredients

Thinly slice the zucchini. Trim the green beans and halve widthwise. Crush or finely chop the garlic. Drain and rinse the cannellini beans.

2. Season steaks

Combine the chermoula seasoning and a drizzle of olive oil in a shallow dish and season with salt and pepper. Add the steaks and turn to coat.

3. Chargrill steaks

Heat a chargrill pan over high heat until hot (it's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.

4. Cook zucchini and beans

Meanwhile, heat a drizzle of olive oil in a medium deep frypan over high heat. Cook the zucchini and green beans, stirring regularly, for 3-4 mins until golden and just tender.

5. Add cannellini beans

Add the garlic, cannellini beans and 2 tsp balsamic vinegar to the vegetables and cook, tossing, for 1-2 mins until heated through. Taste, then season with salt and pepper.

6. Slice steaks and serve

Slice the steaks (to ensure tender beef, it's important to slice the steak against the grain). Divide the steak and bean and zucchini salad among plates and drizzle with any resting juices to serve.