• Finely chop garlic. Roughly chop baby spinach leaves. Halve the lemon. • Discard any liquid from beef strips packaging. In a large bowl, combine beef strips, Sri Lankan spice blend, a generous pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer the garlic oil mixture to a large bowl. • To the bowl with the garlic oil, add apricot sauce (see ingredients), a good squeeze of lemon juice and a splash of water. Season and stir to combine. • Add carrot noodles to the apricot dressing. Toss to coat and set aside.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Return all beef to the pan. Remove pan from heat, then add the honey and toss to combine.

• Meanwhile, add shredded cabbage mix and baby spinach to carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Sri Lankan beef strips. • Dollop with mayonnaise and sprinkle with crushed roasted cashews. • Tear over coriander to serve. Enjoy!