Griddled Beef, Spinach and Papaya Salad
A colourful and exciting starter, full of exotic flavours – the papaya works wonderfully with the earthy spinach and the sweet and sharp dressing livens it all up!
PREPARATION TIME: 15 mins
COOKING TIME: 5 mins
Save 10 calories
Fat (7.5per serving – of which saturates 2.5g )
Calories (per serving) 175
Carbs (4g per serving – of which sugars 3g)
400g Sirloin Steak
1 tbsp olive
200g baby spinach leaves
1 papaya, peeled, deseeded, sliced lengthways and fanned
For the dressing:
Juice of 1 lime
1 tbsp fish sauce
1 red chilli, de-seeded and finely chopped
5cm/2inch piece of fresh ginger, peeled and finely chopped
2 tsp canderel
1.Coat the steak with the olive oil and season well with sea salt and freshly ground black pepper. Put to one side.
2. Add all the dressing ingredients to a small bowl and mix until the canderel dissolves. Taste and adjust as needed if it needs sweetening add more canderel.
3. Heat a griddle pan to hot then add the steaks and cook undisturbed for about 2-3 minutes each side, remove and leave to sit for 5 minutes then slice into elegant thin slices across the grain.
4. Now assemble the salad into individual bowls, dividing up the spinach and layering with the steak and papaya.
5. Just before serving, drizzle over the dressing.