Chipotle Beef with Honey Roasted Veggies and Feta Whip

Steps

1. Prep and cook veggies Cut carrots and parsnip into 2 cm rounds. Toss with pumpkin, honey and a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until tender and starting to caramelise. Turn veggies halfway to ensure even cooking.
2. Cook beef When veggies have 15 minutes cook time remaining, heat a drizzle of oil in a medium frypan on high heat. Pat beef dry and season with chipotle salt. Cook beef for 3-4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
3. Rest beef Remove beef from pan and rest, covered. Slice thickly against the grain.
4. Finish veggies When veggies have about 5 minutes cook time remaining, remove from oven and toss through walnuts. Turn oven to high grill and cook veggies for a further 5 minutes, until walnuts are toasted. Remove veggies and toss through spinach.
5. Divide honey roasted veggies between plates and top with slices of beef. Drizzle with feta whip