Beef and Sweetcorn Salsa with Parmesan Kumara Wedges

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using). Toss kumara wedges with a drizzle of olive oil, kumara spice mix and Parmesan cheese on prepared tray and season. Arrange kumara in a single layer, skin side down. Cook for about 25 minutes, until golden and cooked through.
2. While kumara cooks, heat a medium, dry fry-pan on medium-high heat. Drizzle corn cob with olive oil and season. Pan-sear for 8-10 minutes, until charred and tender, turning occasionally.
3. When cool enough to handle, cut corn in half widthways and stand flat end on a chopping board. Use a sharp knife to slice down to remove kernels. Set corn aside and reserve pan. While corn cooks, prepare rest of sweetcorn salsa.
4. Slice avocado flesh lengthways 0.5cm; finely chop chilli; very thinly slice red onion, spring onion and spinach; finely chop garlic; crumble feta; roughly chop coriander. Add all to a bowl, along with corn kernels and lime juice. Drizzle with olive oil, season to taste and toss to combine.
5. Pat beef dry and season with salt. Heat a drizzle of oil in reserved pan on medium-high heat. Cook for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 3 minutes.
6. To serve, place beef on a plate and top with sweetcorn salsa. Serve Parmesan kumara wedges on the side.