Cornish New potato and Thai beef salad

This tasty summer salad brings together flavourings from Thailand to tantalize tastebuds.

This recipe was created by Nicole Drysdale .

SEASON

Summer

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

20 SERVES

Serves 2

Ingredients

For the marinade:

1 Tbsp Soft light brown sugar
2 Tbsp Fish sauce

Pinch white ground pepper

For the Dressing:

1 Tbsp Soft light brown sugar
2 Tbsp fish sauce

1 Tbsp Sesame oil
Juice of 3 limes

For the Salad:

200g Cornish New potatoes – leftover boiled and cut in half

1 Rump steak
5 Cherry tomatoes – cut in half
1/2 cucumber – seeds removed
1 Small red onion – finely sliced
1 Bunch fresh coriander – finely chopped

2 Sprigs of mint – finely chopped
1 Red chilli – sliced
3 Leaves Thai basil – finely chopped
3 Radish – finely sliced
Handful of crushed unsalted peanuts

Method

Place the marinade ingredients in a bowl and marinade the beef for 5 minutes.  

Fry the beef on a high heat, turning once until seared (a couple of minutes each side), then set aside on a plate to relax. 

Make the dressing by mixing up all the dressing ingredients in a small bowl. 

In a large bowl combine all the salad ingredients and mix thoroughly. 

Transfer onto a serving plate. 

Slice the Beef as thin as you can and place on top of the salad.  

Pour over the dressing and serve. 

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