Tenderstem broccoli and steak salad with satay dressing

To make the satay dressing, place ½ cup coconut milk, 3–4 T smooth peanut butter, 1 sliced red chilli, 1 T fish sauce, 1 t rice wine vinegar, 1 t sugar and the juice of 1 lime in a blender and blitz until smooth. Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency. Toss ½ head shredded purple cabbage with 1 x 400 g bag blanched Tenderstem broccoli. Pan-fry 2 freerange sirloin steaks to your liking, slice while warm and arrange over the salad. Serve with a handful of torn fresh mint and drizzle over the satay dressing. Serves 4 CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTENFREE

• WINE: Woolworths Vergelegen Merlot 2017