• Preheat oven to 240°C/220°C fan-forced. 
• Cut capsicum into bite-sized chunks. Slice onion (see ingredients) into wedges. Chop cauliflower (including stalk!) into small florets.
• Spread cauliflower, capsicum and onion over two lined oven trays.
• Add garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

• While the veggies are roasting. Cut haloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

• Season beef rump with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • 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. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. • Add the honey, oregano (see ingredients) and toasted sesame seeds to the pan, gently turning halloumi to coat, 1 minute.

• In a large bowl, combine roasted veggies, baby leaves and a drizzle of 
vinegar and olive oil. Season to taste.
• Divide roast veggies between plates. Top with Greek-style honey halloumi and beef. 
• Tear over mint (see ingredients) to serve. Enjoy!