Thai Beef Salad - 3 points

A wonderfully filling and pungent salad. As a variation, try adding a squeeze of lime juice and mixing the dressing ingredients. Add to a zip-lock bag and add in a couple of chicken breasts. Allow to marinate for 30 minutes then remove the breasts and place in a roasting dish. Pour over the marinade and cook for 30 minutes until the chicken is cooked. Serve with the salad listed below.

Ingredients
1 tablespoon bran oil
250 grams scotch fillet
1 onion thinly sliced
8 cherry tomatoes
mixed salad greens

Dressing
1/4 cup lemon juice
2 cloves garlic, crushed
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoon chopped fresh chilli

Method

Heat oil in frying pan. Fry the steak for 2 minutes each side. Rest and when cool slice thinly. Reserve.

The prepare the dressing: Whisk all the ingredients for the dressing together. Toss through meat onions and tomatoes.

Arrage salad greens on plates, top with the beef mixture and serve with warm jasmine rice.

Serves 4