For the vegetables:

• Wash and dry sweet potato. Place in pan, brush with olive oil and sprinkle generously with rock salt. Add the crushed clove of garlic and sprigs of thyme to the sweet potato then roast in a hot oven for 40 minutes
• Peel the peppers with a vegetable peeler, then using a sharp knife, cut along the side of the pepper and remove the core. Cut the peppers on the diagonal making triangular pieces
• Add a splash of olive oil to pan and heat. Throw in all the prepared vegetables and brown on all sides evenly, leaving to cook in the pan for a further 15 minutes
• Add balsamic vinegar and toss vegetables, then add honey
• Score a cross on the top of the tomatoes and place with the vegetables for 3 minutes to cook through

For the steak:

• Brush steaks with olive oil. Heat a heavy bottomed pan and add steaks. Seal on both sides. Cook for a further 3 to 4 minutes on each side (medium rare) or longer to taste
• Remove steak from pan and allow to rest for 5 minutes.  You can always take a taste test for rareness and cook steak further if necessary

For the pesto mayo:

Take a handful each of rocket leaves, pine nuts and grated parmesan. Place all ingredients into a blender, barely cover with olive oil and blend until well mixed. Spoon this rocket pesto into mayonnaise and mix well.

Assembly:

Take 4 warm plates, then cut each steak into 3 evenly sized pieces. Place on a bed of roasted vegetables, top with half a baked sweet potato and a dollop of Pesto Mayo. Garnish with a sprig of basil before serving.