Beef salad bowl with roast vegetables

Preheat the oven to 200°C (180° fan-forced). Line a large baking tray with baking paper. Spread cauliflower and sweet potato onto a prepared baking tray, drizzle with oil, sprinkle with chili (if using), season and toss to coat. Roast in the oven for 25-30 minutes or until golden and tender.

In a screw-top jar place yoghurt, tahini, lemon juice, and zest. Season and shake well to combine, adding a little water if necessary.

Place cauliflower, sweet potato, baby rocket, beetroot, and lentils in a bowl. Season, toss to coat, and top with beef. Drizzle with dressing and sprinkle with feta, walnuts, herbs, and a pinch of sumac, if desired. Serve with lemon wedges.