Thai beef salad

SERVES 4

The beauty of this salad is that it works just as well with leftover turkey, chicken, pork or lamb in place of the beef. It’s full of zing, crunch and juicy flavours.

1 red onion, halved and thinly sliced

500g leftover beef, thinly sliced

1 telegraph cucumber, skin on and thinly sliced

250g cherry tomatoes, halved

250g green beans, blanched

2 tbsp fish sauce

4 tbsp lemon or lime juice

2 tsp sesame oil

½ tsp brown sugar

2 chillies, sliced

Handful each fresh coriander and mint

Sesame seeds 1 In a large bowl, soak the red onion slices in water, with a squeeze of lemon if you like, for about 10 minutes. Drain. Add the beef, cucumber, tomatoes and green beans to the bowl.

2 Make the dressing in a small bowl by whisking together the fish sauce, juice, sesame oil and brown sugar until the sugar is dissolved. Add the chilli and sea salt to taste.

3 When ready to serve, pour over half the dressing and gently toss all the ingredients until well coated. Transfer to a serving dish and scatter over the coriander and mint leaves, and sesame seeds. Serve the remaining dressing on the side.