• Preheat oven to 240°C/220°C fan-forced. Cut carrot and potato into fries. • Spread veggie fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggie 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: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness) or until cooked to your liking. In the last minute of cooking add lemon pepper seasoning and turn to coat. Transfer to a plate to rest. TIP: Pounding the beef ensures it's extra tender once cooked! TIP: Cook beef in batches if your pan is getting crowded.

• While the steak is resting, halve snacking tomatoes. • In a large bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add spinach, rocket & fennel mix and snacking tomatoes. Toss to combine. Little cooks: Take the lead by tossing the salad!

• Slice lemon pepper steak. • Divide steak, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!