Thai Beef Salad Recipe

Ingredients
500g beef eye fillet, trimmed
1 tbs olive oil
125g dried rice vermicelli noodles
1 telegraph cucumber, halved lengthways, seeds removed, thinly sliced
1 red capsicum, very thinly sliced
1 red onion, very thinly sliced
250g punnet cherry tomatoes, halved
1 cup fresh coriander
1 cup fresh mint
1 cup fresh Thai basil or regular basil leaves
1 long red chilli, seeds removed, finely chopped
1/4 cup (60ml) lime juice
1 tbs sesame oil
2 tbs brown sugar
2 tbs fish sauce
1 tbs light soy sauce
1 tbs grated ginger
2 garlic cloves, finely chopped

Method

Step 1. Preheat a chargrill or barbecue on high. Brush beef with olive oil and season. Chargrill beef, turning, for 10 minutes for rare or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes

Step 2. Meanwhile, soak noodles in a bowl of boiling water for 5 minutes, then drain and refresh under cold running water. Divide among 4 serving bowls.

Step 3. Combine the cucumber, capsicum, onion tomato, herbs and chilli in a bowl.

Step 4. Place lime juice, sesame oil, sugar, fish and soy sauces, ginger and garlic in a screwtop jar and shake well to combine.

Step 5. Slice beef, combine with salad and divide among the bowls of noodles, then drizzle over dressing to serve.

Cauliflower, Chickpea, Tomato & Coriander Curry Recipe

Ingredients
Olive oil spray
1 red onion, halved, cut into thin wedges
2 garlic cloves, crushed
2 long fresh green chillies, halved, deseeded, finely chopped
1 teaspoon cumin seeds, lightly crushed (see tip)
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 x 250g punnets cherry tomatoes, halved
500g cauliflower, trimmed, cut into florets
125ml (1/2 cup) water
1 x 400g can chickpeas, rinsed, drained
200g green beans, topped, cut into 3cm lengths
2 tablespoons chopped fresh coriander
Steamed SunRice Basmati Rice, to serve
Fresh coriander leaves, to serve

Method

Step 1. Spray a wok or large non-stick frying pan lightly with olive oil spray. Heat over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chilli, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.

Step 2. Stir in the tomato, cauliflower and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes.

Step 3. Stir in the chickpeas and beans. Simmer, covered, for 3 minutes or until beans are bright green and tender crisp.

Step 4. Stir in the chopped coriander and season with pepper. Divide the rice and curry among serving bowls. Top with coriander leaves to serve.

Chargrilled Chicken with Cauliflower & Chickpea Salad Recipe

Ingredients
500g cauliflower florets, quartered
400g can chickpeas, drained, rinsed
2 tablespoons extra virgin olive oil
Grated zest and juice of 1 lemon
1/2 red onion, finely chopped
2 tablespoons chopped flat-leaf parsley
Olive oil spray
850g chicken tenderloins

Method

Step 1. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.

Step 2. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.

Step 3. Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.

Step 4. Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.