• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. TIP: If your oven tray is crowded, divide the fries between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, roughly chop tomato. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened, then season. • In a medium bowl, combine ras el hanout and a drizzle of olive oil. Add beef, turning to coat. TIP: Pounding the beef ensures it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add the butter and honey, turning beef to coat. Transfer to a plate to rest (it will keep cooking while it rests!). • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season.

• Slice Moroccan steak. • Divide steak, sesame veggie fries, haloumi and salad between plates. • Serve with a dollop of garlic yoghurt. Enjoy!