It's like spring has filled me with a renewed energy to cook. I just want to cook with fresh flavours and I'm pulling out my summer recipe books and turning my attention back to my vegetable patch (which is still going I do need to take photos don't I?) and my inspiring herb garden. I've used spring onion, mint, coriander and lettuce from our garden for this recipe - it's wonderful eating the benefits of your garden!
I'm anticipating daylight savings, eating on the deck, impromptu barbeque-ing and a lot less washing. I'm feeling literally a spring in my step.. maybe that's why it's called spring?
I'm in love with this recipe - it's really simple, and can be made in 20 minutes. The meat portion can made on the barbeque or on the stove. So you can split up the jobs and cut the time right down! A great Friday night dinner I think - the sunset a wine or beer and this salad. Bliss.
3 spring onions, sliced
1/2 red onion, finely diced
6-8 mint leaves, finely chopped
2-3 fresh kaffir lime leaves, finely chopped (optional)
1 bunch of coriander, finely chopped
6 cos lettuce leaves, roughly torn
2 lebanese cucumbers, sliced
2 tb fish sauce
2 tb lime juice
pinch chilli powder
600g blade steak(budget) or topside (premium)
100g unsalted raw peanuts
Wash all your greens, and place the onions, herbs, lettuce and cucumbers in your salad bowl.
Mix your dressing together by combining fish sauce, lime juice and pinch of chilli powder in a small bowl or cup. Set aside.
Heat up your grill or frypan and oil and season your meat.
Cook for about 3-4 minutes first side and 2 minutes other side. Remove from grill/pan and leave to rest for about 3 minutes.
Turn your oven onto grill and place peanuts under for about 1 minute to roast whilst you letting your beef rest. Set aside.
Cut meat in thinnish slices against the grain.
Place meat into your salad, mix with your (clean!) hands, pour over your dressing and sprinkle with peanuts - serve!
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