• Preheat oven to 240°C/220°C fan-forced. Cut capsicum and carrot into bite-sized chunks. Place capsicum, carrot and peeled & chopped pumpkin onto a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. Allow to cool slightly. • Meanwhile, finely chop roasted almonds and garlic. Transfer almonds to a medium bowl. Set aside. • Slice beef rump in half to get 1 steak per person. In a second medium bowl, combine beef, Aussie spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. • Transfer to bowl with almonds and toss to combine. Season to taste with salt and pepper. Little cooks: Take the lead and combine the breadcrumbs with the almonds!

• 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. Transfer to a plate to rest. • To tray with roasted veggies, add baby spinach leaves and green dressing. Gently toss to combine and season to taste. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Slice beef. • Divide roast veggie toss between plates. • Top with Aussie-spiced beef. • Spoon over almond crumb. • Serve with garlic aioli. Enjoy!