Italian Herbed Beef & Pita Bread Salad

Spread the pita pocket squares in a single layer across the two oven trays lined with baking paper. Drizzle with olive oil, toss to coat and place in the oven to bake for 5 minutes, or until toasted and crisp. Set aside. TIP: Spreading the bread squares in a single layer helps them toast evenly.

While the bread is baking, combine the garlic aioli and water (check the ingredients list for the amount) in a small bowl. Stir until the mixture has thinned slightly. Season to taste with a pinch of salt and pepper. Set aside.

In a medium bowl, combine the beef rump, Italian herbs, 1 tbs of olive oil and a pinch of salt and pepper. Toss to coat and set aside.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Set aside in a small bowl. Return the pan to a medium-high heat and add the marinated beef steaks. Cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Set aside on a plate and cover with foil to rest for a few minutes. Cut into 1 cm thick slices.

While the beef is resting, combine the balsamic vinegar, honey and 1 tbs of olive oil in a small jug or bowl. Season to taste with a pinch of salt and pepper and stir to combine. In a large bowl, add the mixed salad leaves, cucumber, tomato, slivered almonds and toasted pita pockets squares. Add the dressing to the bowl toss to coat. Tip: Dress the salad just before serving to avoid soggy leaves.