• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: If your tray is crowded, divide the veggies between two trays.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.

• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the honey and a drizzle of vinegar. • Slice beef rump. • Gently toss to combine. • Divide honey roast veggie toss between plates. • Top with beef and garlic yoghurt to serve. Enjoy!