• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower (including the stalk!) into small florets. Cut red onion into thick wedges. • Place cauliflower, onion and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If the veggies don't fit in a single layer, divide between two trays!

• Meanwhile, in medium saucepan, add a drizzle of olive oil over medium-high heat. Add the water (for the couscous) and chicken-style stock powder in a medium saucepan. Bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Roughly chop baby spinach leaves and set aside.

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips, toss to coat. • Return frying pan to high heat with a drizzle of olive oil. Cook beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. • When roast veggies are done, transfer to saucepan with the couscous. Add butter and baby spinach leaves, gently tossing to combine. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender

• Divide roast veggie couscous between bowls. Top with Aussie beef and any resting juices. • Top with a dollop of dill & parsley mayo. • Sprinkle with flaked almonds to serve. Enjoy!