• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden. TIP: If your oven tray is crowded, divide the veggies between two trays.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef strips. Toss to coat. Set aside

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate.

• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!