The Flying Cook

HERE is a light, easy refreshing meal if you are concerned about shedding your holiday excess.

Mangoes are in season and it’s a wonderful time to enjoy the fruits of our lovely South African produce.

CHANTI’S SUMMER SALAD

Serves 4

300g rump steak

3 tbsp Texas steak spice

3 tbsp olive oil

1 packet mixed lettuce

1/4 cup walnuts

1 large mango, pealed and sliced 1/4 cup dried cranberries

1/4 cup fresh coriander chopped 1/4 cup fresh basil chopped Salad Dressing 3 tbs olive oil 3 tbs lemon juice 2 tbs honey

Method

Heat a griddle frying pan to a high temperature, coat with olive oil.

Sprinkle Texas steak spices over the meat.

Place meat into the pan, sear and seal the meat on both sides for about one minute.

Turn the temperature down to medium and allow the meat to cook for a few minutes longer, until your preference of meat.

Thicker slices of meat take a little longer – 4 to 5 minutes.

Remove from heat, allow to rest for 5 minutes.

Slice meat into strips.

Place lettuce into a serving bowl, layer with coriander, basil and mango.

Finally, place meat, cranberries and walnuts over the salad.

Mix the salad dressing ingredients together, drizzle over the salad just before serving.