• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into fries. Cut onion into wedges (see ingredients). • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

• While the veggies are roasting, sprinkle the beef rump with Mumbai spice blend, and season with salt and pepper. • Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. • When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• Meanwhile, combine shredded cabbage mix, baby spinach leaves, mayonnaise and a drizzle of olive oil in a second medium bowl. Toss to combine. Season to taste

• Slice Mumbai beef rump. • Divide beef, creamy slaw and roasted veggies between plates. • Pour over any remaining juices from the pan. Sprinkle over crushed roasted cashews. Serve with Greek-style yoghurt. Enjoy!