• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. TIP: Start by partially cooking fries in the microwave for a quicker overall cook time!

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut it in half horizontally before pounding for a shorter cook time!). • In a large bowl, combine beef, Aussie spice blend and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and drizzle over the honey.

• Meanwhile, roughly chop tomato. Grate carrot. • In a second large bowl, combine a drizzle of olive oil and the vinegar. Add carrot, tomato, rocket leaves and crumbled fetta cubes. Toss to combine and season to taste.

• Slice beef. • Divide baked spiced beef, fries and garden fetta salad between plates. • Top with a dollop of tartare sauce to serve. Enjoy!