• Thinly slice kale, discarding any larger pieces of stalk. • Roughly chop roasted almonds. • Thinly slice cucumber into half moons. • Finely chop garlic. • Slice lemon into wedges. • In a medium bowl, combine beef strips, Nan's special seasoning and a drizzle of olive oil.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a large bowl. • Crumble in fetta cubes and mash to combine. • Add the honey and a good squeeze of lemon juice, then stir to combine.

• 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. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• To the bowl with the fetta dressing, add kale, cucumber and mixed salad leaves. Season to taste with salt and pepper. • Divide supergreen kale salad between bowls, then top with beef and prawns. • Drizzle over ranch dressing and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!