• Preheat oven to 240°C/220°C fan-forced.
• Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes.
• Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until golden and tender, 10-15 minutes. 

TIP: If your tray is getting crowded, divide the potato fries between two trays! 

• Meanwhile, in large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. Add beef rump, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.

• In the last minute of cook time, add the honey to pan, turning beef to coat.

• While chicken is cooking, thinly slice pear.
• Halve snacking tomatoes.
• In a medium bowl, combine a drizzle of vinegar and olive oil.
• Just before serving, add spinach & rocket mix, pear and tomatoes and toss to combine. Season to taste with salt and pepper.

• Slice beef. • Divide herbed beef, fries and pear salad between plates.
• Serve with garlic sauce. Enjoy!