• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, finely chop garlic.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump and turn to coat. • In a large frying pan, heat the butter with a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

• When the veggies have 10 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice beef. • Divide beef and roast veggie toss between plates. • Top beef with garlic almond crumb and serve with creamy pesto dressing. Enjoy!