• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot 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. Set aside to cool slightly.

• Meanwhile, thinly slice pear (see ingredients). • In a small bowl, combine chimichurri sauce and mayonnaise. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Heat a large frying pan over high heat with a drizzle of the olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While beef is resting, in a medium bowl, add pear, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season. • Slice beef rump. • Divide roast veggies, pear salad and beef rump between plates. • Drizzle chimichurri mayo over beef rump to serve. Enjoy!