Chimichurri rump

To make the rump:

1. Finely chop all the fresh herbs (30 g fresh mint, 15 g fresh parsley, 1 tbsp dried oregano), then combine with the rest of the ingredients (1 seeded and chopped chilli, 1 tbsp red wine vinegar, 1 big squeeze of lemon juice, 2 chopped anchovy fillets, 6 tbsp olive oil) and set aside for about 10 minutes.
2. Season the Rump and sear over hot coals fat side first (to crisp up) then the meaty side until golden and seared own all sides. Place in the oven at 180 then cook for another 20 minutes or until done to your liking. Slice thinly then toss the slices of rump in the chimichurri sauce. Serve with Haloumi Kebabs, Garlic Bread and Ready Made Green Salad.

To make the haloumi kebabs:

Combine all the ingredients (4 courgettes cut into three, 8 cherry tomatoes, cubed Haloumi cheese, 1 quartered red onion, 1 tbsp olive oil, 1 zested and juiced lemon, black pepper, a small handful of finely chopped mint) then thread onto kebab sticks, alternating between the courgette, cherry tomatoes, haloumi and red onion. Braai over moderate coals for about 5 minutes a side.