• Preheat oven to 240°C/220°C fan-forced. Cut carrot into small chunks. Trim green beans. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just softened, 15-20 minutes. • Remove tray from oven. Add green beans and a pinch of salt. Toss to coat. Roast until tender, a further 5-10 minutes. • Allow to cool slightly.

• While the veggies are roasting, boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiled water. Add quinoa & millet and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain, then transfer to a large bowl. TIP: Rinsing the grain blend helps remove any bitter flavour!

• When the veggies have 10 minutes remaining, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and a splash of water. Stir to combine. Season to taste.

• In a medium bowl, combine beef strips, garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Remove from heat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• To the bowl with the quinona and millet, add the slightly cooled roasted veggies, the baby spinach leaves and a drizzle of balsamic vinegar and olive oil. • Toss to combine. Season to taste.

• Divide roast veggie quinoa salad between bowls. Top with garlicky beef. • Drizzle with garlic yoghurt. Sprinkle with flaked almonds to serve. Enjoy!