INGREDIENTS

• 2 carrots

• 300g green beans

• 200g snow peas

• 1 lemon

• chermoula seasoning

• 4 beef rump steaks

• 100g feta

• chilli flakes

• 2 tbs olive oil

• 2 tbs extra virgin olive oil

• 1 tbs white wine vinegar

Contains Allergens

METHOD

1. Prep vegetables

Bring a medium saucepan of water to the boil for the vegetables. Halve the carrot lengthwise and thinly slice. Trim the beans. Trim the stems from the snow peas, removing the strings from one side. Finely grate ½ tsp lemon zest, then cut the lemon into wedges.

2. Marinate steaks

Combine the chermoula seasoning (to taste) and 1 tbs olive oil in a shallow dish and season with salt and pepper. Add the steaks and turn to coat.

3. Cook steaks

Heat a medium frypan over high heat until hot (it's important to have the pan very hot before adding the steaks, otherwise they may stew slightly and become tough). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.

4. Cook vegetables

Meanwhile, cook the carrot in the pan of boiling water for 1 min. Add the beans and cook for a further 2 mins. Add the snow peas and cook for a further 1 min or until the vegetables are tender. Drain, then season with salt and pepper.

5. Make feta dressing

While the vegetables are cooking, whisk the lemon zest, 1 tbs extra virgin olive oil and 2 tsp white wine vinegar in a bowl. Crumble in the feta, add a pinch of chilli flakes, if desired, and whisk to combine. Taste, then season with salt and pepper.

6. Get ready to serve

Slice the steaks. Divide the steak and vegetables among plates and drizzle with any resting juices, if desired. Spoon over the feta dressing, scatter with a pinch of chilli flakes, if desired, and serve with the lemon wedges.