• See ‘Top Steak Tips!’ (below left).
• Grate carrot. Finely chop garlic. Roughly chop tomato and cucumber.
• In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes.
• Add garlic and cook, stirring, until fragrant, 1 minute. Add the water and a good pinch of salt and pepper. Bring to the boil.
• Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork. 

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• In the last minute of cook time, reduce heat to medium, then add dukkah and remaining butter and turn to coat, 1-2 minutes. Transfer to a plate to rest. 

• In a large bowl, combine carrot couscous, cucumber, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste. 

TIP: Finish the couscous in the saucepan to save on washing up! 

• Slice beef rump.
• Divide rocket and carrot couscous salad between bowls. 
• Top with dukka-spiced beef rump. Spoon remaining dukkah from pan over beef.
• Dollop with garlic sauce and crumble over fetta cubes. Tear over mint to serve. Enjoy!