Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the carrots and cut into batons. Finely slice the red onion and finely chop the parsley. Juice the lemon, crumble the fetta cheese, and drain and rinse the lentils.

Toss the carrots in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 25-30 minutes or until the carrots are tender and golden.

Meanwhile heat half of the remaining oil in a medium frying pan over a medium-high heat. Season the premium beef rump steaks with salt and pepper. Add the steaks to the hot pan and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Remove the steak from the pan and cover with foil. Rest for 5 minutes. Cut on an angle into slices.

While the steak is resting, heat the remaining oil in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the onion is soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Add the lentils and cook, stirring, until heated through. Add the lemon juice and then remove from the heat and transfer to a medium bowl.

Add the carrots, parsley and fetta cheese to the lentil mixture and toss to combine well. Season to taste with salt and pepper.

Divide the carrot and lentil salad between plates and top with the sliced steak. Garnish with extra parsley if you like.