Preheat the oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Place one potato half between two chopsticks or wooden spoons. Make thin slices in the potato, without cutting the whole way through. Repeat with the remaining potato. Place, cut-side up, on a lined oven tray. Drizzle with olive oil and sprinkle over the garlic & herb seasoning. Roast until tender, 30-35 minutes.

While the potato is roasting, slice the zucchini into thin rounds. Thinly slice the capsicum. Finely chop the garlic.

In a baking dish, combine the zucchini, capsicum, garlic, rustic herb spice blend, honey and some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Season with salt and pepper. Roast until golden and tender, 20-25 minutes. Crumble over the fetta cubes.

While the veggies are roasting, roughly chop the tomato. Thinly slice the spring onion. Transfer to a medium bowl, then combine with a drizzle of white wine vinegar. Season to taste.

Heat a large frying pan over a high heat. Drizzle the sirloin steak with olive oil and season both sides. Add the sirloin to the hot pan and cook, 2 minutes on each side for medium, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate to rest for 5 minutes.

Slice the sirloin, then spoon over the chimichurri sauce. Scatter the salsa over the hassleback potatoes. Bring everything to the table to serve.