• Preheat oven to 200ºC/180ºC fan-forced • Thinly slice cucumber into half-moons. Thinly slice red apple. • Cut wholemeal panini in half lengthways. Toast or grill to your liking, then cut or tear into bite sized chunks. • Meanwhile, in a medium bowl, combine beef strips, garlic & herb 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, panini, tossing to combine.

• Divide apple salad between bowls. Top with herbed beef. Drizzle over creamy pesto dressing. Sprinkle with grated Parmesan cheese. Enjoy!