• 400 gm of schnitzel or finely sliced steak
• 2 tsp cooking oil
• 1 tbsp soy sauce
• ½ tsp salt
• ½ tsp sugar
• 1/8 tsp cayenne pepper
• 2 tbsp sesame seeds
• 2 medium size cucumbers

Place the beef in a bowl with the oil, soy sauce, salt, sugar and cayenne. Mix thoroughly and leave for 30 mins.

Toast the sesame seeds in a dry frying pan and stir until golden. Crush the seeds with a mortar and pestle or rolling pin.

Peel the cucumbers leaving some strips of green on the outside. Cut them in half lengthwise and scoop out the seeds before cutting into thin slices.

Heat a dash of oil in a large fry pan or wok and when very hot add the meat until stir fry for about a minute. Add in the cucumber and cook until tender but still crisp. Sprinkle with the sesame seeds and service with rice.

For the base-

• 110 g butter
• ¾ c sugar
• 1 ½ c flour

Topping –

• 3 eggs
• 1 ½ c grated zucchini
• 1 ½ c brown sugar
• 1 ½ c coconut thread
• 70 g slivered almonds
• ½ c chocolate chips
• 1 ½ t vanilla extract
• 3 tbsp flour
• 1 tsp baking powder
• Pinch of salt

Preheat the oven to 180 C. Cream the butter and sugar, then add the flour and mix until the dough comes together. Press into a large slice tin and bake for 10-15 mins.

Beat the egg and then stir in the zucchini, sugar, coconut, almonds, chocolate chips and vanilla. Combine with the flour, baking powder and salt. Spread this over the cooked base and bake for a further 25-30 mins until golden.