• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt.
• Cook diced kumara over a medium-high heat, until easily pierced with a fork, 8-10 minutes. 
• Drain and return to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef and Kiwi spice blend for
4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• While the beef is cooking, halve lemon.
• Add broccoli and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby kale and a good squeeze of lemon juice. Toss to combine and season to taste.

• In a small microwave-safe bowl, microwave red wine jus and any beef resting juices until warmed through, 30 seconds.
• Slice beef.
• Divide kumara mash, smokey beef rump and lemony greens between plates. Pour over red wine jus to serve. Enjoy!