• Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.


• Zest and juice the lemon.


• In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.


• Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.


• Remove from the heat, add ½ the lemon zest and ½ the lemon juice, and let sit, covered, for 5 min. Fluff the rice.

• Meanwhile, pat the steaks* dry; season with ½ the spices and S&P.


• Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).


• Transfer to a cutting board and let rest before slicing.

• Meanwhile, remove the stem ends of the green beans.


• Mince the garlic.


• Place the green beans and ⅔ of the garlic on a large piece of lightly oiled aluminum foil. Add a drizzle of oil, 1 tbsp water (double for 4 portions), the remaining spices and S&P.


• Fold the edges over to seal. Wrap in a second piece of aluminum foil.


• Add the foil package to the BBQ (or sauté in a pan) and grill, rotating occasionally, 6 to 8 min., until the green beans are crisp-tender.

• Meanwhile, roughly chop the cheese.


• In a medium bowl, combine the cheese, remaining lemon zest, lemon juice and garlic, 2 tbsp oil (double for 4 portions) and black pepper.

• Divide the rice between your plates.


• Top with the steaks and green beans.


• Spoon the feta vinaigrette over. Bon appétit!

Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.