• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes.

• While the fries are baking, combine mayonnaise, Dijon mustard and a drizzle of honey in a small bowl. Set aside. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg and Aussie spice blend and season. Shape the beef mince mixture into evenly sized patties (1 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef patties until just cooked through, 4-5 minutes each side. In the last 2 minutes of cook time, sprinkle over shredded Cheddar cheese, then cover the pan with a lid (or foil) and cook until melted. • Meanwhile, roughly chop baby spinach leaves. • In a second medium bowl, combine shredded cabbage mix, baby spinach and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Divide the cheesy beef patties, veggie fries and slaw between bowls. • Drizzle with Dijon mayo to serve. Enjoy!