• Thinly slice cucumber into half-moons. • Cut tomato into thin wedges. • Cut bake-at-home ciabatta into slices. • In a medium bowl, combine Mediterranean seasoning (reserving a pinch for the dressing) and a drizzle of olive oil. Add beef strips, then toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, return all beef to the pan, then add the honey, tossing to coat. Transfer to a bowl. TIP: Cooking the meat in batches over high heat helps it stay tender.

• Meanwhile, toast or grill ciabatta to your liking, then cut or tear into bite-sized chunks. • To a large bowl, add cucumber, tomato, mixed salad leaves, croutons, balsamic vinaigrette dressing, a drizzle of olive oil and the reserved Mediterranean seasoning. • Toss to coat and season to taste with salt and pepper.

• Divide panzanella crouton salad between bowls. Top with Tuscan-style beef. • Drizzle with creamy pesto dressing to serve. Enjoy!