• Preheat oven to 200°C/180°C fan-forced
• Thinly slice cucumber (see ingredients) into half-moons.
• Thinly slice apple (see ingredients).
• Toast or grill pita bread to your liking, then cut or tear into bite-sized 
chunks.
• In a medium bowl, combine beef strips, Middle Eastern seasoning, a pinch 
of salt and a drizzle of olive oil.  

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, 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.

• In a second medium bowl, combine a drizzle of white wine vinegar, the honey and a drizzle of olive oil. Season with salt and pepper.
• Add mixed salad leaves, cucumber, apple and pita bread chunks. Toss to combine.

• Divide crouton salad between bowls.
• Top with Middle Eastern beef.
• Drizzle over creamy pesto dressing. 
• Sprinkle over grated Parmesan cheese to serve. Enjoy!