RICE NOODLE SALAD WITH GRILLED STEAK WITH HARISSA GINGER DRESSING

Serves: 4 3 tbsp (45 mL) fresh lemon juice 3 tbsp (45 mL) soy sauce

2 tbsp (30 mL) tahini

1 tsp (5 mL) sugar

1 tsp (5 mL) finely grated peeled ginger

2 garlic cloves, finely grated 1/2 cup (125 mL) liquid coconut oil (or vegetable oil)

1-2 tsp (5-10 mL) toasted sesame oil

8 oz (226 g) rice stick noodles 12 oz (340 g) thinly sliced grilled boneless sirloin steak 1 small kohlrabi, peeled, cut into matchsticks

3 scallions, thinly sliced

2 cups (500 mL) thinly sliced napa cabbage

1 cup (250 mL) cilantro leaves with tender stems

1/4 cup (60 mL) crushed salted, roasted cashews

2 tsp (10 mL) harissa paste

1. Whisk lemon juice, soy sauce, tahini, sugar, ginger and garlic in a small bowl to combine. Gradually add oil followed by sesame oil, whisking constantly until emulsified; set aside.

2. Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

3. Toss noodles, steak, kohlrabi, scallions, cabbage and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and harissa paste and drizzle remaining dressing over.

4. Cover and chill.

Note: Harissa paste is a hot chili pepper paste available where spices are sold.