• Finely chop garlic. Rinse the freekeh. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain and rinse. • Return pan to medium heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Add freekeh and chicken-style stock powder and stir to combine. TIP: The freekeh is cooked when it has softened but still retains some bite.

• While the freekeh is cooking, roughly chop tomato, cucumber and baby spinach leaves. • In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• When the freekeh has 5 minutes cook time remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• When the freekeh is done, transfer to a large bowl, then add baby spinach, tomato, cucumber and a drizzle of red wine vinegar. Gently stir to combine. Season with salt and pepper. TIP: Combine the ingredients for the freekeh salad in the saucepan to save on washing up!

• Divide freekeh salad between plates. Top with Greek-style beef and toasted flaked almonds. • Dollop over Greek-style yoghurt to serve. Enjoy!