• Preheat oven to 240°C/220°C fan-forced. 
• Peel kūmara. 
• Cut kūmara and white turnip into bite-sized chunks. 
• Slice courgette into half-moons. 
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine beef strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl.
• When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat.

• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.

• Divide roast veggie toss between bowls.
• Top with herbed beef and a dollop of chargrilled capsicum relish.
• Serve with a dollop of Greek-style yoghurt. Enjoy!