• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into chunks. • Finely chop garlic.

• Place potato and carrot on a lined tray. • Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• In a medium bowl, combine beef mince, Nan's special seasoning, garlic, fine breadcrumbs (see ingredients), egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Return all rissoles to the pan, then add the honey, turning rissoles to coat. • Transfer to a plate and cover to keep warm. TIP: For best results, drain the oil from the pan before adding the honey.

• Meanwhile, combine Greek-style yoghurt and pinch of chilli flakes (If using) in a small bowl. Season to taste. • When the veggies are done, add baby spinach leaves to the veggie tray. Toss to coat. Season to taste.

• Divide roast veggie toss and beef rissoles between bowls. • Drizzle with chilli yoghurt and garnish with flaked almonds to serve. Enjoy!