Is there anything better in a culinary sense than a quality flavour packed salad? Especially when trying to feed a family in 40+ C degree heat.
For my Fahrenheit friends that's greater then 105F. This salad worked really well on such a day and in some way the spice seemed to cool us down, if only slightly.
During the heat wave, my beloved hydrangeas turned from this,
Despite having rigged up this and loads of pre watering. It seems they just couldn't cope with the hair dryer like conditions for 12 hours. I went out for lunch to try and get cool and when I got back these were flapping in the hot north west winds, which didn't help matters.
But as usual, despite whatever life throws up, we ate well. As I always think you must.
Easy Thai Beef Salad Recipe
Serves 2 hungry adults
300 g beef eye fillet thinly sliced and cooked to taste
2 tablespoons tamarand concentrate
2 cubes or about 10g of palm sugar
1 tablespoon fish sauce
2 limes juiced
1/2 a bag or 4 good hand fulls baby spinach
14 cherry tomatoes cut in half
1/2 onion sliced
1/3 cup torn mint leaves
1/3 cup coriander leaves
1 long red chilli deseeded and diced
To Make the Dressing
In the same panas you cooked the beef, over a moderate heat, put the tamarind concentrate, sugar, lime juice and fish sauce. Stir until combined and sugar has dissolved.
Decant to a jug and refrigerate to cool completely.
On a platter arrange spinach, tomatoes,onion, herbs and chilli and beef. Pour cooled dressing over the salad and serve.
You can refrigerate this salad an hour or so.
You can find more easy family recipes here.
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