• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion (see ingredients) into wedges. Cut potato into bite sized chunks. • Place onion, potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a small bowl. Add beef strips, tossing to coat. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add the honey and the balsamic vinegar. Toss beef to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the roast veggies are done, add baby spinach leaves to the veggie tray. • Add a pinch of salt, then gently toss to combine.

• Divide roast veggie toss between bowls. Top with Mediterranean beef. • Dollop over babaganoush and crumble over fetta cubes to serve.