Spiced beef & papaya salad

Refreshing and light – the beef is juicy and the dressing hot and sour, with a generous quantity of fresh herbs. Serves 4 Prep time: 15 mins Cook time: 10 mins Per serving: kcals 354, fat 16.5g, sat fat 4g, carbs 19g 1tbsp olive oil 2 sirloin steaks, about 200g each 200g bag of baby spinach leaves 2 handfuls of bean sprouts Large handful of coriander leaves Large handful of mint leaves 2 papayas, peeled and sliced 75g peanuts, toasted and ground Lime wedges, to serve

DRESSING

2 garlic cloves, grated 1 red chilli, deseeded and finely chopped 2tsp caster sugar 5cm piece of fresh ginger, peeled and grated 1-2tbsp fish sauce Juice of 1 large lime, plus extra if needed Sweet chilli sauce, to serve

1 First, make dressing: mix all ingredients together in a bowl, leave to settle, then taste and adjust flavour as needed, adding more lime juice, fish sauce or sugar to taste. Put to one side.

2 Rub the oil evenly over steak and season with sea salt and freshly ground black pepper. Heat a griddle pan until hot, then cook steaks for about 2 mins each side. Put aside and leave to rest before slicing finely.

3 Add the spinach to a large bowl, then add the steak, bean sprouts and half the herbs and toss together. Divide between four plates and arrange some sliced papaya on each. Drizzle dressing over each serving, then sprinkle with ground peanuts and remaining fresh herbs. Serve with lime wedges and a small bowl of sweet chilli sauce.