• Preheat oven to 240°C/220°C fan-forced. Slice each potato in half lengthways. • Place one potato half, flat-side down, on a chopping board between two wooden spoon handles (or chopsticks). Make thin slices across the potato, without cutting all the way through. Repeat with remaining potato halves. • Place potato halves, flat-side down, on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Gently toss to coat. • Roast until tender, 30-35 minutes.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on both sides. • Transfer seared sirloin to a second lined oven tray. Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

• Meanwhile, thinly slice zucchini into rounds. • Thinly slice capsicum into strips. • Finely chop garlic.

• In a medium baking dish, combine zucchini, capsicum, garlic, dried oregano, the honey and a generous drizzle of olive oil. Season with salt and pepper. • Roast until golden and tender, 20-25 minutes. • Crumble over fetta cubes.

• Roughly chop parsley. • In a medium bowl, combine tomato, parsley and a drizzle of white wine vinegar. Season to taste. Set aside. • In a small bowl, combine chimichurri sauce with the sugar and a pinch of salt.

• Slice the sirloin, then top with chimichurri. • Scatter the salsa over hassleback potatoes. • Bring the Argentinian-style sirloin and chimichurri, fetta roast veggies and hasselback potatoes to the table to serve. Enjoy!