The main ATTRACTION

These satisfying dishes are packed with healthy protein and fats, and are low in carbs.

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1 KOREAN BEEF SALAD

SERVES 4

• 500g thick-cut rump steak
• 45ml (3 tbsp) gochujang (a fermented Korean chilli paste; you’ll find it at delis and selected Checkers and Woolworths stores)
• 45ml (3 tbsp) extra-virgin olive oil
• 75g (¾ cup) kimchi, shredded finely (find this Korean dish of fermented, salted vegetables at speciality Asian stores and delis)
• 160g (2 cups) red cabbage, shredded
• 160g (2 cups) Napa cabbage (also known as Chinese cabbage), shredded
• 70g (½ cup) unsalted peanuts, toasted
• 20ml (4 tsp) white sesame seeds, toasted
• 20ml (4 tsp) black sesame seeds, toasted
• 13g (½ cup loosely packed) mint leaves, shredded finely
• lime wedges, to serve

1. Place the steak in a large shallow dish. In a small bowl, mix the gochujang and olive oil, and coat the steak with the mixture. Cover; refrigerate for 3 hours or overnight.

2. Heat a large frying pan over high heat. Cook the steak on both sides until cooked as desired. Remove from pan. Cover; stand for 10 minutes before slicing thinly.

3. Meanwhile, combine kimchi, red cabbage, Napa cabbage, nuts, seeds and mint in a large serving bowl.

4. Toss the beef and cooking juices through the salad. Serve with lime wedges, and extra kimchi if you like.

2 ONE-PAN FISH ARRABBIATA

SERVES 4

• 45ml (3 tbsp) extra-virgin olive oil
• 2 large red onions, unpeeled, cut into 3cm-thick wedges
• 10 garlic cloves, peeled and halved
• 2 long red chillies, sliced thinly
• 4 x 200g hake fillets (or any other white fish)
• 500g cherry tomatoes
• 30g butter
• a handful of basil leaves

1.