Harissa Spiced Beef Rump

Steps

1. Bring a half full kettle to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Place bulgur and a pinch of salt in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 15-18 minutes, until grains are tender. Drain well.
2. Heat a medium, dry fry-pan or grill plate on medium-high heat. Cut capsicums in half and cook, skin-side-down, for 1-2 minutes, turn and cook a further 1 minute. Season and allow to cool for 1 minute. Slice capsicum in half again then add to a bowl and set aside. Return same pan to medium heat.
3. Pat beef dry, place in a medium bowl, season and mix with all remaining harissa spiced beef ingredients (pressing firmly, so seeds stick). Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, loosely covered, to rest for 3-5 minutes, before slicing very thinly against the grain. Reserve any resting juices. Alternatively, cook beef and capsicums on BBQ.
4. Thinly slice onion (until you have your desired amount); grate courgette and carrot; cut tomatoes in half; roughly chop olives. Add all to a medium bowl, along with capsicums and vinaigrette. Once bulgur is cooked and drained, add to bowl and toss everything well to combine. Season to taste.
5. TO SERVE place baby capsicum salad onto a plate. Top with harissa spiced beef rump, drizzle over resting juices (if desired) and sprinkle with parsley.