• Preheat oven to 240°C/220°C fan-forced. • Cut brown 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. • Place place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. 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, 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, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove pan from heat, then add the honey and the balsamic vinegar, turning beef to coat. Transfer to a plate to rest. TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

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

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