• Finely chop garlic. Roughly chop baby spinach leaves. Cut lemon in half. Grate the carrot. • Discard any liquid from beef strips packaging and season as above. • In a medium bowl, combine chicken, Mumbai spice blend, a 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 garlic oil mixture to a large bowl. • To the bowl with garlic oil, add the brown sugar and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot, baby spinach and shredded cabbage mix to the dressing. Toss to coat and set aside.

• Wash and dry the frying pan, then return 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 strips to the pan. • Remove pan from heat, then add the honey and a splash of water. Gently turn chicken to coat.

• Slice the Indian honey beef strips. • Divide zingy slaw between bowls. • Top with beef and any remaining glaze from the pan. • Dollop over garlic aioli. Sprinkle with crushed peanuts to serve. Enjoy!