Sizzling salad

Beat the heat with this filling salad, perfect for a warm summer’s day or evening, says Ina Paarman.

Chilli beef salad with cashew nuts

Serves 4 Preparation time 30 minutes Cooking time 10 minutes

The secret lies in cooking the meat to perfection.

You need

• 500g rib-eye, rump or fillet

steak • Ina Paarman’s

Chilli & Garlic Seasoning • olive oil • ½ bunch spring onions, finely

sliced with green tops • 1½ cups (375ml) cherry

tomatoes (about 300g) • 1 punnet rocket or mixed

salad greens • ½ cup (125ml) mint leaves • 50g raw cashew nuts, lightly

toasted in a dry frying pan

FOR THE SALAD DRESSING

• ½ cup (125ml) Ina Paarman’s Lime & Coriander Low Fat Salad Dressing • 1 tablespoon (15ml)

Ina Paarman’s Coriander Pesto • 1 tablespoon (15ml) fish sauce

(optional) • ½ red chilli, finely sliced • 2 cloves of garlic, crushed

This is how

Make the salad dressing

Combine the dressing ingredients in a screw-top jar, shake and place in the fridge.

Season the meat with Chilli & Garlic Seasoning. Drizzle over olive oil and turn the meat in the oil. Leave at room temperature for 20-30 minutes (the chef’s term for this is “tempering the meat” – it ensures flavour absorbance and even cooking).

Fry the meat in a griddle pan over high heat to medium rare. Remove the meat, place on a wooden board and cover with foil, shiny side towards the meat. Leave to stand for 5-10 minutes in order for the juices to settle.

Cut the meat against the grain into thin slices. Combine the sliced steak (and any juices) with the dressing and sliced spring onions in a mixing bowl and toss.

Heat a little olive oil in a small pan and flash-fry the cherry tomatoes until beginning to burst. Season with Chilli & Garlic Seasoning. Pile torn rocket and mint leaves on a large plate. Top with dressed meat mixture, cherry tomatoes and toasted nuts.