• Preheat oven to 240°C/220°C fan-forced. Peel kūmara.
• Cut kūmara and potato into bite-sized chunks.
• Slice carrot into thin half-moons.
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays!

• Meanwhile, in a large bowl, combine beef rump, savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil.
• When veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef rumpin batches, tossing, until browned and cooked through, 4-5 minutes.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat.

• When the veggies are done, add baby leaves to the tray and toss to combine. Season to taste. 

• Divide roast veggie medley between plates.
• Top with spiced beef rump.
• Serve with a dollop of chargrilled capsicum relish. Enjoy!