Roast vegetables: Preheat the oven to 200 fan bake and line a large baking tray. Dice 1 eggplant and 1 kumara into 1.5cm cubes. Lay on the baking tray and season with 1 tsp salt, 1 tsp pepper, 1 tsp olive oil and 1 tsp dried rosemary. Pop in the oven to crisp up for 20 minutes, mixing halfway.

Steak: Prepare your steak by bringing it out of the fridge, patting both sides dry with a paper towel, and season both sides with 1 tsp salt and 1 tsp pepper. Leave aside for the meantime.

Salad: In a large bowl, add 1 cup of rocket. Dice 1 avocado and add to the rocket. Make the dressing by combining 2 tbs dijon mustard with 2 tbs honey (I suggest warming the honey in the microwave for 10-20 seconds first, this helps to mix it with the mustard). Keep the dressing separate for now.

Steak: Bring a large pan to high heat, add 2 tsp canola oil and once hot, sear the steak for 2-3 minutes per side - depending on thickness and preferences. Let rest for 2 minutes before slicing.

Assemble: Add the roast vegetables to the rocket, add the dressing and toss well. Plate up, and serve with sliced steak and crumbled feta on top.