Thai Beef Salad

Meanwhile, peel and finely grate the ginger until you have 2 tsp (for 2p) / 1 tbs (for 4p). Peel and finely grate the garlic (or crush if you’d prefer). Remove the stem from the kaffir lime leaf and discard, then very finely chop the leaf. Finely chop the long red chilli (if using). Juice the lime until you have 1 tbs (for 2p) / 2 tbs (for 4p). Pick the mint leaves. Pick the coriander leaves.

In a medium bowl, combine the ginger, a pinch of garlic, the kaffir lime, long red chilli, lime juice, fish sauce, 1 tbs (for 2p) / 2 tbs (for 4p) sweet chilli sauce and 1 tbs (for 2 p) / 2 tbs (for 4p) olive oil. Mix well and set aside. TIP: Use as much or as little ginger, garlic and chilli as you like, depending on taste preference.

Heat a large frying pan over a high heat. In a medium bowl, combine the sirloin steaks with a drizzle of olive oil, the coriander turmeric spice blend and a pinch of salt and pepper. Add the steaks to the hot pan and cook for 2 minutes on each side (depending on thickness) for medium-rare or cooked to your liking. Remove from the pan and transfer to a plate to rest for 5 minutes, then thinly slice.

Meanwhile, in a large bowl, combine the Asian mixed leaves, sweet chilli pumpkin, mint leaves, coriander leaves and sliced sirloin. Just before serving, pour over ½ the Thai dressing and toss to coat. TIP: Taste the salad and add more dressing if you like.