EASY THAI SALAD

SERVES 4 TIME 20 MINS

• 500g lean beef or lamb mince

• 5 cups mixed baby salad leaves

• 4 finely sliced eschalots, or spring/green onions

• 2 cups Asian-style herbs, we chose coriander and mint

• ⅓ cup Thai dressing (see tip, left)

1 Spray a large, non-stick pan with olive oil and cook mince over a medium heat until well browned. Drain the excess oil from pan and let the mince cool.

2 Combine cooled mince with baby salad leaves, onions and herbs. Add dressing and toss to coat. Garnish with roasted cashews and sliced red chilli, if desired.