• Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip into bite-sized chunks. Slice the red onion (see ingredients) into wedges. • Place the peeled & chopped pumpkin, parsnip and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, roughly chop the tomato. Slice lime into wedges.

• In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the beef rump and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. TIP: The spice blend will char in the pan – don't worry, this adds to the flavour!

• To the tray with the roasted veggies, add baby spinach leaves, tomato and a squeeze of lime juice. Season to taste and toss to combine.

• Slice the Caribbean beef. • Divide the roast veggie toss between plates and top with the beef, spooning over any resting juices. • Serve with garlic aioli. Enjoy!