• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. • Cut beetroot into 1cm chunks. • Finely chop garlic. • Place peeled & chopped pumpkin, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, place beefrump between two sheets of baking paper (if your rump is more than 3 cm thick, cut in half horizontally before pounding for a shorter cook time). Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. 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.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season to taste.

• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!