• Roughly chop tomato and cucumber.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.  

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl 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. 
TIP: Cooking the meat in batches over high heat helps it stay tender 

• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• Divide creamy pesto salad between plates and top with garlic-herb beef.
• Sprinkle over grated Parmesan cheese and garnish with toasted almonds to serve. Enjoy!