Mediterranean Beef Strips & Roast Veggie Toss

• Place veggies and peeled pumpkin pieces on a lined oven tray, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine chargrilled capsicum relish and Greek-style yoghurt in a small bowl. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil.

• 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. • Remove from heat, then add the honey and balsamic vinegar. Toss beef to coat.

• When veggies are done, remove tray from oven, sprinkle over zesty chilli salt and toss to combine.