• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, white turnip and parsnip into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • In a medium bowl, combine beef strips, zesty chilli salt and a drizzle of olive oil. • Cut lemon into wedges.

• 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 strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the roast veggies are done, add baby spinach leaves and a drizzle of rice wine vinegar to the oven tray and gently toss to combine. • Divide sesame veggie toss between bowls. Top with sweet chilli beef and drizzle with soy mayo. • Add a generous squeeze of lemon juice. Garnish with roasted peanut & cashew mix. • Serve with any remaining lemon wedges. Enjoy!