• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Tear kale leaves from stem, then roughly chop leaves. • Place chopped veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 10-15 minutes. • Add kale to roasted veggie tray. Toss to combine, then return to oven to roast until tender, a further 10-15 minutes.

• Meanwhile, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add beef strips, tossing to coat. Set aside. • In a large bowl, combine couscous, chicken-style stock powder and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Cover with a plate and leave for 5 minutes. Fluff up with a fork, then cover to keep warm.

• When roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches over a high heat helps it stay tender.

• Gently stir roast veggies through couscous. Season to taste. • Divide roast veggie-couscous toss between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve.