Treat Meat Like A Garnish

No one is suggesting that you need to become a vegetarian to shift the dial, but meat doesn’t need to be the star of your plate, either. Some of the finest culinary traditions – from south-east Asia to the Levant to Mexico – use a vibrant, colourful multitude of vegetables, with meat as a prized addition or indulgence rather than a staple. It accents the dishes rather than defining them. So try adding a little chicken or steak to salads, pastas or stir-fried vegetable dishes for a virtuous but no less delectable meal.

Thai Beef Salad

SERVES 4

• 250G RUMP OR FLANK STEAK

• 1 BAG MIXED SALAD LEAVES

• 1 HANDFUL MINT AND

CORIANDER, CHOPPED

• ½ RED ONION, DICED

• 1 CUCUMBER, PEELED, SEEDED

AND DICED

• 1 RED CHILLI, FINELY CHOPPED

• 2 LIMES, JUICED

• 1 TBSP SESAME OIL

• 1 TBSP FISH SAUCE

• ½ TSP SUGAR

HOW TO MAKE IT

Put a cast iron griddle pan on a high heat. For medium-rare, grill the steak for 3 or 4 mins on each side, turning once or twice depending on the thickness, then leave to rest.

Mix the leaves with the herbs, onion and cucumber. Combine the remaining ingredients with 1 tbsp water (the dressing will be thin) and toss the greens mixture with half of the dressing. Remove to a platter, reserving the remaining dressing.

Slice the beef thinly, reserving its juices; combine the juices with the reserved dressing. Lay the slices of beef over the salad, drizzle the dressing over the top, then serve.