• Thinly slice pear(see ingredients) into wedges. 
• Thinly slice radish. 
• Cut tomato into thin wedges. 
• Discard any liquid from beef strips packaging. 
• In a medium bowl, combine beef strips, Kiwi spice blend and a drizzle of olive oil. 

• 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 pan from heat, then add balsamic glaze and toss to coat. 
TIP: Cooking the meat in batches over high heat helps it stay tender

• In a second medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• Divide tomato salad between plates. 
• Top with pear, radish and balsamic-glazed beef strips. 
• Sprinkle with grated Parmesan cheese. Tear over parsley to serve. Enjoy!