Asian Beef & Roast Kumara Salad

While the veggies are roasting, roughly chop the tomato. In a large bowl, combine the mixed salad leaves and tomato. Set aside.

Finely grate the ginger and garlic. Heat a large frying pan over a medium-high heat with olive oil (1 tbs for 2 people / 2 tbs for 4 people), the ginger and garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the soy sauce, brown sugar and the rice wine vinegar to the ginger mixture and mix well to combine. Set aside.

When the kumara has 5 minutes cook time remaining, combine the Thai seven spice blend and a generous drizzle of olive oil in a medium bowl. Season with salt and pepper, then add the beef strips and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Transfer to a bowl.

Add the roasted veggies to the mixed salad along with the beef strips and ginger-soy dressing. Toss to combine. Season with salt and pepper.