1. Place bulgur in a saucepan with plenty of water and 1 stock cube. Bring to the boil and simmer for 15-20 minutes. Drain and briefly rinse.

2. Zest orange to yield 2 tsp and combine with 1/2 tbsp chopped thyme leaves, 1 tbsp honey and 1 tbsp dijon mustard. Set aside.

3. Combine 2 tbsp olive oil, 1 tsp dijon mustard, lemon juice, 1 tsp honey in a large serving bowl. Dice orange (remove white membranes) and cucumber. Slice radishes and snow peas (see notes). Add to bowl, set aside.

4. Halve steaks and rub with oil, salt and pepper. Heat a large frypan over high heat and cook steaks for 2-3 minutes on each side, or until cooked to your liking. Set the temperature to low, spoon over the glaze and cook, turning, for another minute.

5. Add cooked bulgur to the bowl with prepared vegetables and dressing. Toss well to combine and season with salt and pepper.

6. Serve glazed beef steaks with bulgur salad and a side of mesclun leaves. Sprinkle with extra thyme leaves if you desire.

Notes:
If the radish flavour is too strong, slice and place in water for 20 minutes while prepping the remaining food.



Gluten friendly option - bulgur is replaced with brown rice.

bulgur 250g
orange 1
thyme 1/2 packet
lemon 1/2
continental cucumber 1/2
radishES 1/3 bunch
snow peas 1/2 punnet
beef rump steaks 600g
mesclun leaves 1 bag (120g)

From your pantry:
olive + oil (for cooking), salt, pepper, stock cube (of choice), honey, dijon mustard