Seared Steak, Halloumi & Roasted Kūmara Toss

• While the veggies are roasting, finely chop garlic. Roughly chop cucumber. • Cut halloumi into 1cm-thick slices.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt. Stir to combine and season to taste. Set aside.

• Season beef with salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

While the steak is resting, add baby spinach leaves, cucumber and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to combine and season to taste.