Parmesan-Crusted Beef Pave with Roast Pumpkin

Steps

1. Preheat oven to 220ºC. Bring a medium pot of salted water to the boil. Line two oven trays with baking paper.
2. Toss butternut on prepared tray with oil and a pinch of salt. Spread out evenly on first prepared tray and roast for 10 minutes to start with. Then add cauli pearls and roast a further 10 minutes.
3. Grate Parmesan into a small bowl, add breadcrumbs and mix to combine.
4. After 20 minutes cook time, remove tray from oven and sprinkle over half the Parmesan crust. Bake a further 5-7 minutes, until cauliflower and pumpkin are tender and crust is golden.
5. While veggies roast, heat oil in a large fry-pan on high heat. Pat beef dry and sear for 1 minute each side. Remove from pan and place in a medium bowl.
6. Add beef spice mix, tomato paste, salt and garlic to bowl with beef, massage in mixture until coated then place on second prepared tray.
7. Top beef with remaining Parmesan crust. Roast beef (on rack above vegetables) for 5-7 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest for 3-4 minutes.
8. While beef cooks and rests, dice tomato 1cm and set aside. Cook broccoli in pot of boiling water for 1-2 minutes, until bright green and tender. Drain well and return to pot, along with tomato and salsa vert. Toss well to coat and season to taste.
9. To serve, divide roast cauliflower and pumpkin between plates and top with Parmesan-crusted beef. Drizzle over remaining salsa vert and sprinkle over basil. Serve broccoli on the side.