Nan's Beef & Roast Veggie Freekeh

• Meanwhile, thickly slice carrot into half-moons. Cut capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with lemon & pepper seasoning (see ingredients) and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If the veggies don't fit in a single layer, spread across two trays.

• Meanwhile, roughly chop baby spinach leaves. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensure's it's extra tender!). • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef rump, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek style yoghurt. Stir to combine. Season to taste.

• When freekeh has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes, or until cooked to your liking. Remove from heat and add the honey, turning to coat. Transfer to a plate to rest. • To freekeh, add roasted veggies, baby spinach and balsamic vinaigrette. Toss to combine and season to taste.