To make the dressing, whisk together ingredients in a small bowl with sea salt and black pepper.
Heat a BBQ, grill or fry pan to medium high heat. Spray the vegetables with olive oil and season with salt and pepper. Pan fry in batches until golden and tender. Once cooked, set aside on a plate to cool.
To cook the beef strips, season with a pinch of salt and pepper. Heat oil in a large non-stick frying pan or BBQ over high heat. Add the beef in two or three batches to ensure the pan stays at a high heat and fries the beef. This should only take around 2 minutes per batch. Place the beef on a warm plate once cooked.
To serve, use a large platter and cover the base with a bed of rocket. Scatter over the char-grilled vegetables and beef strips, and then drizzle over the dressing. Finish with the torn olives, a scatter of crumbled feta and mint leaves.
