It was the first day of spring a few days ago, so we can start looking towards summer!
If you can't wait to get stuck into a salad, here is a lovely one to get you in the mood!
2 teaspoons olive oil
½ pound sirloin steak
fresh mint leaves
2 cups baby rocket
2 cups watercress
½ cup blanched peas
2 green onions, thinly sliced, green and white parts
2 red chilis, thinly sliced
½ cup toasted almonds, roughly chopped
sesame seeds for garnish
Low fat Vinaigrette
2 tablespoons of fresh peeled ginger
2 tablespoons tahini (you can make your own by blending sesame seeds and a little oil)
1 clove garlic
3 tablespoons sesame oil
2 tablespoons honey
1/3 cup rice vinegar
Heat a heavy grill pan over high heat until very hot. Rub the steak on both sides with the oil and a generous sprinkle of sea salt. Cook the steak on each side for about 2 minutes. Set aside to rest.
While the steak is resting, combine the mint, rocket, watercress, peas, green onions and red chilis on a serving platter.
In the jar of a blender, add the ginger, tahini, garlic, sesame oil honey and rice vinegar. Puree on high until smooth and then season to taste with kosher salt.
Add the steak to the salad and then drizzle with the dressing. Toss the salad and then sprinkle with the toasted almonds and sesame seeds.
Preparation time: 15 minute(s)
Cooking time: 5 minute(s)
Number of servings: 2