• Preheat oven to 220°C/200°C fan-forced. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide veggies between two trays.

• When veggies have 10 minutes remaining, place Parmesan cheese in even circles (1 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn’t burn!). TIP: The Parmesan crisps will become crisp as they cool.

• Meanwhile, in a medium bowl, combine Aussie spice blend, a drizzle of olive and a pinch of salt. Add beef strips, turning to coat. • While veggies are cooling, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and set aside. TIP: Cooking the beef in batches over a high heat helps it stay tender

• To tray with roast veggies, add kale & spinach and a drizzle of the vinegar, tossing to coat. Season to taste. • Divide roast veggie-kale toss between bowls. Top with Aussie beef, dill & parsley mayonnaise and parmesan crisp. Enjoy!