It’s around this time in January that most of us start to struggle with our healthy eating ‘I must get fit’ resolutions. If that sounds familiar then this is the perfect salad for you. Healthy, nutritious and definitely doesn’t taste like a dieters meal!
This light and tangy, herb-loaded salad is topped with rare, chargrilled beef. Thai basil is found in most Asian supermarkets but if you can’t get it, add more coriander/cilantro and mint. You can also use cooked tiger prawns/jumbo shrimp in place of the beef.
1⁄2 tablespoon sunflower oil
350 g/12 oz. lean rump steak/beef top round
8 baby corn (optional)
100 g/31⁄2 oz. mange tout/snow peas or
sugar snap peas
1 red onion
2 heads baby gem or baby romaine lettuce
handful of bean sprouts
1 tablespoon fresh mint leaves
1 tablespoon fresh coriander/cilantro leaves
1 tablespoon fresh Thai basil leaves
2 tablespoons chopped roasted peanuts
1 tablespoon palm sugar (jaggery) or brown sugar
1 large fresh red chilli, finely chopped
2 teaspoons grated fresh ginger
1 garlic clove, crushed
2 tablespoons fish sauce
freshly squeezed juice of 1 lime
1 teaspoon soy sauce
Heat a ridged stovetop griddle/grill pan until smoking hot.
Rub the oil all over the steak and cook for 2–3 minutes on each side, depending on the thickness and how well cooked you like your steak. Medium-rare would be my preference for this salad. Remove the steak from the pan and set aside while you prepare the remaining ingredients.
Bring a small pan of salted water to the boil. Add the baby corn (if using) and cook for 1 minute before adding the mange tout/snow peas. Cook for a further minute, then drain and refresh under cold running water. Slice the baby corn and mange tout/snow peas on the diagonal.
Peel and finely slice the red onion. Shred the lettuce and arrange on a platter. Scatter the onion, baby corn, mange tout and bean sprouts over the lettuce.
To make the dressing, whisk together all the ingredients until smooth, then pour it over the salad.
Slice the steak into strips, arrange on the salad, scatter the herbs and chopped peanuts over the top and serve immediately.
Taken from Small Plates by Annie Rigg, Photos Steve Baxter, Ryland Peters & Small.
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Emma Morton Turner, Guest Editor
View all posts by Emma Morton Turner, Guest Editor