• In a medium bowl, combine garlic & herb seasoning, beef strips, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Remove pan from heat then add the honey and a splash of water, tossing beef to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, thinly slice cucumber into half-moons. Tear kale leaves from the stems then thinly slice, discarding stems.

• In a large bowl, combine basil pesto, a drizzle of vinegar and olive oil. • Add kale, mixed salad leaves, semi-dried tomatoes and cucumber, tossing to coat. Season to taste.

• Divide pesto salad between bowls. Top with Mediterranean glazed beef and hummus. • Sprinkle over pepitas and a pinch of chilli flakes (if using). Enjoy!