As I was flicking through the last copy of my BBC Good Food magazine I came across this salad and I knew immediately that it was just what I needed. So the next day I headed headed out to buy all the ingredients. I made two portions of this lovely salad and had one straight away with beef still hot and had the second portion for lunch the day after and it was equally good.
I love the fact that it was a nice change from the usual salads - tomato, cucumber, salad leaves and then either chicken or salmon. Further, sometimes when it's dark and grey something colourful, fruity and zingy is all one needs to feel better and more full of energy. So if you want a lovely pick-me-up salad or just crave a light but filling dinner or want something different for your packed lunch then this is the perfect choice.
Ingredients
(Serves 2)
- 2 x 150g sirloin steaks
- Olive oil
- 100g baby spinach
- 2 papayas, deseeded and sliced
- 1 small pack of coriander
- 1 small pack of mint
- 1 tsp lazy chillies
For the dressing:
- 1 tbsp tamaring puree
- 1/2 tsp grated garlic
- juice of 1 lime
- 1 1/2 tbsp soft brown sugar
- 1 tbsp fish sauce
- pinch of chilli flakes
Directions
Season the steak with salt and pepper. Heat a pan with the oil and fry the steaks for 2 mins each side and then put aside and leave to rest for 5 minutes.
Mix the dressing ingredients together with 1 tablespoon of water until the sugar is dissolved. I used a very small jar with a screw on lid for mixing the dressing. Arrange the spinach, beed, papaya, herbs, cucumber and chilli on a plate. Pour the dressing on the salad and enjoy!
Recipe from BBC Good Food January 2014 magazine
