Tandoori Beef & Cucumber Salad

• Meanwhile, in a microwave-safe bowl, add the 
butter and microwave in 10 second bursts,  
until melted.
• When the potatoes are done, pour the melted 
butter over sweet potatoes, tossing to coat. 

• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds.

• In a large bowl, combine beef strips, tandoori paste and a pinch of salt. 

Little cooks: Take charge by tossing the beef in the paste!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Remove beef from heat and add honey, turning to coat. Season to taste and transfer to a plate. 

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Just before serving, in a second large bowl, combine 
gourmet leaf mix, cucumber and a drizzle of the 
white wine vinegar and olive oil. Season to taste. 

Little cooks: Take the lead by tossing the salad!