• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season. Add beef strips and toss to coat. Set aside.

• In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.

• When veggies have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches (this helps it stay tender!), tossing, until browned, 1-2 minutes. Transfer to a plate.

• Add roasted veggies, baby spinach and a drizzle of olive oil and vinegar to the couscous. Toss to combine. • Divide roast veggie couscous between bowls. Top with garlic-herb beef strips and spoon over any resting juices. • Top with fetta cubes. Garnish with flaked almonds. • Serve with creamy pesto dressing. Enjoy!