Thai beef and herb salad
Take yourself to Thailand with this fresh and tasty salad, in a jar!
Recipe from Jar Salads: 52 Happy, Healthy Lunches by Alexander Hart, published by Smith Street Books, RRP $35.
1 teaspoon sesame oil
3 teaspoons lime juice
2 teaspoons fish sauce
½ teaspoon soy sauce
1 teaspoon finely grated ginger
1 small red chilli, seeded, finely chopped
2 teaspoons caster (superfine) sugar
150 g piece beef fillet steak
Salt & freshly ground black pepper
Olive oil, for frying
1 Lebanese (short) cucumber, diced
100 g cherry tomatoes, halved
30 g roasted peanuts, roughly chopped
Handful each of roughly chopped mint & Thai basil
1. Mix together the Thai salad dressing ingredients.
2. Season the steak and cook in the oil on a char-grill pan for about 3 minutes each side over high heat. Remove, allow to cool, then thinly slice.
3. Layer the ingredients in a jar as shown in the below image starting with the Thai dressing at the bottom.
Photography © 2016 Hannah Keolmeyer