Protein salad with a punch
This super salad is low in kilojoules but packed with nutrients and bursting with flavour – a great option for a filling lunch
150g lean minced beef 2 tbs soy sauce or tamari 1 tsp sesame oil ½ tbs sesame seeds 60g brown rice vermicelli noodles 1 head of pak choi (150g), finely sliced 4 pink radishes, finely sliced 1 fennel bulb ( 250g), finely sliced 100g edamame beans, soaked in boiling
water for 2 minutes then drained 20g coriander, leaves picked 1 tbs olive oil 4 medium free-range eggs Salt and freshly ground black pepper
100g silken tofu 2 tbs gochujang ( see tip) 1 tsp fish sauce 1 lime, juiced
To make the dressing, blend all of the ingredients until smooth.
Mix the beef with 1 tbs of the soy sauce and the sesame oil and seeds and season. Fry in a dry non-stick frying pan over high heat until browned and crispy, about 10-15 minutes. Set aside.
Cover the noodles with boiling water, leave for 5 minutes, then drain and run under cool water. Dress with the remaining soy sauce.
Arrange the beef, noodles, veg and coriander in four big bowls and pour over the dressing.
Clean and return the pan to the heat and add the olive oil. Crack the eggs into the pan, cover loosely with a lid, and when the whites are cooked and the yolk is just set (4-5 minutes), remove and place on top of the salad. Serve immediately.