• 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 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 with salt and pepper, then add to hot pan. Sear until browned, 1 minute on both sides. • Transfer 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, the honey and a generous drizzle of olive oil. • Season, then roast until golden and tender, 20-25 minutes. • Once roasted, remove dish from oven and crumble over fetta cubes.

• Meanwhile, roughly chop tomato. • Thinly slice spring onion. • In a medium bowl, combine tomato, spring onion and a drizzle of white wine vinegar. Season to taste. Set aside. • In a small bowl, combine chimichurri sauce, the white sugar and a pinch of salt.

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