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Asparagus gratin with spiced Grana Padano white sauce

15 minutes

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Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Tenderstem broccoli and steak salad with satay dressing

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

For the satay dressing:

½ cup coconut milk
3–4 T smooth peanut butter
1 red chilli, sliced
1 T fish sauce
1 t rice wine vinegar
1 t sugar
1 lime, juiced

For the salad:

½ head shredded purple cabbage
1 x 400 g bag blanched Tenderstem broccoli
2 free-range sirloin steaks
fresh mint, torn, for serving

Method

To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, 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 the bag blanched Tenderstem broccoli. Pan-fry the free-range 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.

Browse more salad recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Asparagus gratin with spiced Grana Padano white sauce

Halloumi-and-green couscous salad

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Florentine and brown butter ice-cream sandwiches

Celery leaf pesto

Spicy sweetcorn mieliepap

Creamy pecan apple pie mieliepap

Bacon-and-egg mielie pap

Ham-and-cheese omelette roll

Sunshine dhal with coconut and cauliflower

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

Tenderstem broccoli and steak salad with satay dressing

Tenderstem broccoli and steak salad with satay dressing

Ingredients

Method