• Preheat oven to 220°C/200°C fan-forced. • Place diced kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice pear into wedges. • In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.

• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat add ginger-soy mixture, gently turning beef to coat. Transfer to a plate to rest.

• Slice beef rump. • In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste. • Divide roast kūmara chunks, soy ginger glazed beef rump and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!