THAI BEEF (OR TOFU) SALAD

THAI BEEF SALAD WITH SALT & PEPPER CASHEWS

MAKE THIS - it’s SOOOOOO delicious. The dressing so so tangy and tasty you’re sure to be making this again and again. As the weeks go on you can continue making this and add in any other veg you like. It’s satiating and packed with all the good stuff!

• Serving and Cooking Time

  For 2 people

  Time - 30 minutes

• Ingredients

  -2 Ribeye steaks (OR block of Tofu)

  - Coconut oil

  - 50g Cashew nuts

  - Zest & juice of 1 lime

  - 2 Cloves of garlic

  - 1 tbsp Freshly grated ginger

  - 2 tbsp tahini

  - 1 Red chili chopped

  - 2 tbsp Soy sauce

  - 1 Small bag of kale

  - 1 Green pepper sliced

  - 1 Small packet green beans

  - Small bag of bean sprouts

  - 1 tbsp Sesame seeds

  - 10g Fresh basil

  - 10g Fresh coriander

Method

1. Grind some salt and pepper on steaks or Tofu.

2. Heat coconut oil in pan and add half tsp of salt and pepper.

3. Add cashews and toss. Cook for 5 minutes then stir the lime zest into the nuts and set aside.

4. Whisk together lime juice, garlic, ginger, tahini, chili and soy sauce.

5. Put kale and green pepper in a bowl and add dressing over, massage into kale so it wilts. Add green beans and bean sprouts.

6. In a griddle pan sear steaks on a high heat or cook tofu slowly. Both should have a good colour.

7. Layer the steak or Tofu over the salad. Sprinkle with sesame seeds and cashews.

8. Top with basil and coriander.