• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning (see ingredients) and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the potato between two trays!

• Meanwhile, thinly slice pear into wedges. • Grate carrot (see ingredients).

• Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this will ensure it's extra tender once cooked!). • In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add beef, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (it will keep cooking as it rests!). TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a second large bowl. • Season, then add pear, carrot, and salad leaves. • Toss to coat.

• Roughly chop parsley. • Divide herbed beef, lemon pepper fries and pear salad between plates. • Garnish with parsley. Serve with tzatziki. Enjoy!