Perfect platter

POPPY AND COCONUT BEEF KEBABS WITH ROASTED CHILLI SALSA

INGREDIENTS (serves 4)

1kg beef sirloin, cut into 2.5cm dice; 3tbsp olive oil; 2tbsp minced garlic; 2tbsp minced ginger; 1tsp dried red chilli flakes; 3tbsp poppy seeds; 3tbsp white sesame seeds; 1tbsp cumin seeds; 4tbsp desiccated coconut.

Put the diced beef in a bowl. Mix together the olive oil, garlic and ginger and pour over the beef. Mix with your hands to ensure the beef is well coated. Cover with cling film and marinate in the fridge for one hour.

2. For the salsa: Heat a grill to its highest setting. Put the green chillies on a tray and lightly drizzle with oil. Cook under the hot grill for five to 10 minutes, until charred and blistered – they should be nice and soft (Could be done directly on a barbecue).

3. Pulse the garlic, parsley, mint, lemon juice and charred chillies in a food processor for four to five seconds. Add the oil and pulse again, until the mixture is well combined but still quite coarse. Season with salt and pepper and set aside.

4. Heat a dry frying pan over a low heat, and lightly toast the chilli flakes, poppy seeds, sesame seeds, cumin seeds and desiccated coconut. As soon as the coconut turns golden, remove from the heat and tip into a pestle and mortar. Coarsley grind.

5. Massage the spice mix into the beef and thread onto skewers.

6. Place on a pre-heated chargrill (or barbecue) and grill, turning frequently, for about six minutes, depending on how you like your beef cooked. Once cooked, rest for five minutes before serving.

7. To serve, spoon over the salsa.