Loaded Sweet Potato Fries with Beef Rump

Ingredients:

500g beef rump strips

550g sweet potatoes, sliced lengthways

1 ½ tablespoons olive oil

1 red onion, thinly sliced

1 teaspoon ground cumin

¼ teaspoon chilli powder

1 avocado, diced

Juice of ½ lemon

250g punnet cherry tomatoes, diced

80g feta cheese, crumbled

2 green onions sliced

Sour cream, to serve

Mixed salad

Method:

Preheat sandwich press. Lightly spray the sweet potato with olive oil. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway. Set aside to cool slightly then slice into 1cm thick fries.
Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2-3 minutes until softened.
Add the beef strips, cumin, garlic powder and chilli powder. Cook for 5 minutes, stirring occasionally, until beef is browned and cooked through.
In a bowl, mash avocado with lemon juice and season with salt and pepper.
To serve, place sweet potatoes on a plate. Top with beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.