• Preheat oven to 240°C/220°C fan-forced. • Cut red onion (see ingredients) into wedges. • Cut sweet potato into bite-sized chunks. • Place onion, sweet 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 medium 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 (this helps it stay tender!), 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.

• When the roasted veggies are done, roughly chop silverbeet and add to the tray. Add a pinch of salt, then gently toss to combine.

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