• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place beetroot, parsnip, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the veggies.

• While the veggies are roasting, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef and toss to coat. TIP: Pounding the beef ensures that it's extra tender once cooked.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl and set aside.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• When the veggies are done, add baby leaves and a drizzle of vinegar to the tray and toss to combine.

• Slice spiced beef. • Divide zesty roast veggie toss between plates. Top with beef and hollandaise. • Garnish with toasted almonds to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds.