Ingredients

• 500g beef rump strips
• 550g sweet potatoes, sliced lengthways
• 1 1/2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chilli powder
• 1 avocado, diced
• Juice of 1/2 a lemon
• 250g punnet cherry tomatoes, diced
• 80g feta cheese, crumbled
• 2 green onions, thinly sliced
• Sour cream, to serve
• Mixed salad leaves, to serve

Method

• Step 1 Preheat a sandwich press. Lightly spray the sweet potato with olive oil. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.
• Step 2 Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
• Step 3 Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally, until beef is browned and cooked through.
• Step 4 In a bowl, mash avocado with lemon juice and season with salt and pepper.

• Step 5 To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.