Preheat the oven to 220°C/200°C fan-forced. Cut the courgette and beetroot into fries. Spread the veggie fries over a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 30-35 minutes.

While the veggie fries are baking, thinly slice the radish. Finely chop the garlic. In a medium bowl, combine the dukkah 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 a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and season. Stir or whisk to combine and set aside. Wipe out the frying pan.

When the veggies have 10 minutes cook time remaining, return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

In a second medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add the mixed salad leaves and radish and toss to coat.

Slice the seared dukkah steak. Divide the steak, veggie fries and salad between plates. Spoon the garlic yoghurt over the steak to serve.