Summer SALADS

These light and easy dinners will leave you feeling satisfied

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Thai beef and noodles

Have dinner on the table in just 15 mins with this sweet and spicy winner.

SERVES 4 PREP 5 MINS COOK 6-8 MINS

* 2 x 200g steaks (we used sirloin)
* Sesame or vegetable oil for rubbing
* 275g pack cooked rice noodles
* ¼ cucumber, deseeded and cut into half moons
* 250g cherry plum tomatoes, halved
* 6 spring onions, finely sliced
* Handful Thai (or regular) basil leaves, torn, plus extra to serve
* Handful coriander leaves, chopped, plus extra to serve
* Handful fresh mint leaves, chopped, plus extra to serve
* 1 baby gem lettuce, leaves separated
* 30g peanuts, chopped to serve (optional)
For the dressing:
* 4tbsp sesame oil
* ½-1 red chilli, finely chopped
* 2tsp sugar
* Juice 2 limes, plus extra wedges to garnish
* 2tsp fish sauce

1 Take the steaks out of the fridge 10 mins ahead of cooking. Heat a frying pan or griddle pan until hot. Rub the steaks with sesame oil, then sear for 3-4 mins on each side or until cooked to your liking. Set aside to rest.

2 Meanwhile, toss the noodles and remaining salad ingredients in a large bowl or on a platter.

3 Mix together the dressing ingredients in a jar or whisk in a bowl. Toss most of the dressing with the salad. Slice the steak thinly, then arrange on top of the noodles/veg and drizzle over the remaining dressing.

4 Serve on the platter or on plates with the extra herbs and nuts, if using.