Quick Salmon & Herby Thai Inspired Salad

• Meanwhile, roughly chop cucumber. 
• Halve snacking tomatoes.
• Using a vegetable peeler, peel carrot into ribbons.
• Remove centre veins from makrut lime leaves, then very finely slice.

TIP: The makrut lime leaves are fibrous, so make sure to very finely slice them. 

• While the beef is resting, in a large bowl, combine a drizzle of olive oil, fish sauce & rice vinegar mix, makrut lime leaves and sweet chilli sauce.
• Add mixed salad leaves, tomatoes, cucumber and carrot ribbons. Tear in mint leaves. Toss to coat, then season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves crisp.