FTC - Thai Beef Salad & Pumpkin
with Sweet Chilli Lemon Dressing
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1
Lemon
1 packet
Thai Stir-Fry Spice
1 packet
Roasted Pumpkin
1 packet
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
250 g
Beef Strips
1 packet
Ginger Lemongrass Paste
1 packet
Sweet Chilli Sauce
1
Cucumber
1
Tomato
Cooking Steps
Zap the pumpkin until hot and steaming, 2-3 mins. Cut the lemon in half. Chop tomato. Thinly slice cucumber. In a large bowl, mix sweet chilli, lemon juice and a good drizzle of olive oil.
Meanwhile, heat olive oil in a frying pan over a high heat. Cook beef and spice blend, tossing, until browned, 1-2 mins. Add ginger lemongrass paste, cook until fragrant, 1 min.
To dressing bowl, add tomato, cucumber, beef and salad leaves. Season and toss. Plate up salad and pumpkin. Scatter over peanuts.
