Black Sesame Beef & Spiced Pumpkin

While the veggies are roasting, season the premium sirloin tip all over with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a high heat. Sear the steak until browned, 1 minute on all sides. Spread the black sesame seeds over a second lined oven tray. Using tongs, transfer the beef to the tray, turning to coat in sesame seeds.

Roast the beef for 17-22 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

While the beef is roasting, finely chop the garlic. Remove the centre veins from the makrut lime leaves, then very finely chop. Slice the lime in half. Wipe out the frying pan and return to a medium-high heat with the sesame oil blend. Add the ginger paste, garlic and makrut lime leaves and cook until fragrant, 1 minute. Transfer to a small bowl, then stir through the sweet chilli sauce, crushed peanuts and a good squeeze of lime juice. Season to taste.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

Chop the cherry/snacking tomatoes in half. Trim the sugar snap peas and thinly slice lengthways. In a large bowl, combine the cherry tomatoes, sugar snap peas and mixed salad leaves. Drizzle with olive oil and add a squeeze of lime juice. Toss to combine and season to taste.