Loaded sweet potato fries with rump strips

serves / 4 prep / 5 min cook / 10 min

500g beef rump strips 550g sweet potatoes, sliced lengthways

1 1⁄2 tbsp olive oil

1 red onion, thinly sliced

1 tsp ground cumin 1⁄4 tsp garlic powder 1⁄4 tsp 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 and mixed salad leaves, to serve

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.

2. Meanwhile, heat the oil in a large non-stick frying pan over mediumhigh heat. Cook the onions for 2 to 3 minutes until softened.

3. Add the beef strips, cumin, garlic powder and chilli powder. Cook for 5 minutes, stirring occasionally, until beef is browned and cooked through.

4. In a bowl, mash avocado with lemon juice and season with salt and pepper.

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.