• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara and cut into thin fries. • Place kumara on a lined oven tray and sprinkle over sesame seeds. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice pear. Finely chop the garlic.

• In a medium bowl, combine the garlic, honey and soy sauce and mix well. Add the beef  and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up the beef and let the excess marinade drop back into the bowl.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • In the last minute of cook time, add marinade to the pan and cook until slightly reduced. Transfer to a plate to rest.

• In a large bowl, combine pear and slaw mix, sesame dressing and olive oil, and toss to coat. Season to taste.

• Slice the beef rump. Divide the kumara fries, pear slaw and honey soy beef between plates. Tear over coriander and serve with mayonnaise. Enjoy!