• Boil the kettle. Finely chop garlic. 
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook garlic until fragrant 1 minute. Stir in basmati rice, lemon pepper 
seasoning, the boiling water (see ingredients) and a pinch of salt. Reduce heat 
to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender 
and water is absorbed, 10 minutes. 

TIP:  TIP: The rice will finish cooking in its own steam so don’t peek!

• When rice has 10 minutes remaining, thinly slice cucumber into rounds.
• In a medium bowl, combine Nan’s special seasoning and a drizzle of olive oil. 
Add beef strips, toss to combine.

• 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. 

TIP: Cooking the meat in batches over high heat helps it stay tender.  

• Meanwhile, in a second medium bowl, combine kalamata olives, cucumber, 
baby spinach leaves, balsamic vinaigrette dressing and a drizzle of olive oil. 
Season to taste with salt and pepper.
• Divide lemon pepper rice and kalamata olive salad between bowls.
• Top with seared beef strips and hummus.
• Sprinkle over flaked almonds to serve. Enjoy!