• Preheat oven to 240°C/220°C fan-forced. • Chop zucchini and butternut pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. Set aside. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season. Set aside. • In a small bowl, combine garlic, honey, the water and wholegrain mustard (see ingredients). Season, then set aside. Little Chefs: Take the lead by combining the ingredients for the sauce!

• When veggies have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. In the last minute, add honey mustard glaze. Cook, turning to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add cucumber and spinach & rocket mix. Toss to coat.

• Slice beef rump. Divide beef, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over roast veggies. • Drizzle any remaining glaze from pan over beef to serve. Little Chefs: Add the finishing touch by crumbling the fetta on top!