• Thinly slice radish.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar 
and salt.
• Add radish to pickling liquid, then add enough water to just cover radish. 
Set aside.  

• Meanwhile, roughly chop cos lettuce.
• Slice avocado in half, scoop out flesh and thinly slice.
• Thinly slice apple.
• Discard any liquid from beef strips packaging. In a medium bowl, combine 
beef, classic roast seasoning and a drizzle of olive oil. 

• Heat a large frying pan over 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.
• Remove pan from heat, add the honey and toss beef to coat. 

TIP: Cooking the meat in batches over a high heat helps it stay tender. 

• Reserve a splash of pickling liquid, then drain radish.
• In a large bowl, combine cos lettuce, apple, radish, the reserved pickling 
liquid and a drizzle of olive oil. Season to taste with salt and pepper.
• Divide cos salad between plates. Top with avocado and honey-glazed beef.
• Drizzle with dill & parsley mayonnaise to serve. Enjoy!