Thai Beef

500g beef rump steak
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
1 Tablespoon grated palm sugar
2 Teaspoons light soy sauce
1 clove garlic, crushed
3 Lebanese cucumbers seeded, slice thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed Vietnamese mint leaves
1 cup loosely packed fresh coriander leaves

1. Combine beef, 2 Tablespoons of the fish sauce and 1 Tablespoon of the juice in large bowl, refrigerate 3 hours or overnight

2. Drain beef, discard marinade. Cook beef on heated oiled grill plate (or grill or barbecue). Cover stand 5 minutes then slice thinly.

3. Whisk remaining fish sauce and juice with sugar, soy sauce and garlic in large bowl. Ad beef, cucumber, chilli, onion, tomato and herbs, mix gently.

Thanks to women's weekly new salads

A mention on the recipes below

I love these, I believe if you are on a bit of a diet then you should spoil yourself for lunch. That's why i often have the Tandoori chicken salad. It is so quick and easy. It is as quick to make as a sandwich. The lamb dish I often have, I usually don't faff around with the garlic and I don't even like grapefruit but it is a super food and goes beautifully with the lamb, feta and potato.

If you like these recipe's I havent worked out how to set up a template that you can select 'print'. So the easiest way is to highlight, press control C and then open word and control v. Then print.

Kimba
xo

Prosciutto-wrapped lamb with roasted kipflers

400g kipfler potatoes, haled lengthways (any pototo will do)
200g lamb backstrap (very expensive but so tasty and not one bit of fat)
1 clove garlic, sliced finely ( I sometimes skip this bit)
2 slices prosciutto
150g green beans, trimmed
1 ruby red grapefruit, segmented
1/4 cup coarsely chopped fresh flat-leaf parsley
30g reduced fat fetta cheese, crumbled

1 Preheat oven to 220 C/200 C fan forced.
2 Place potato in small ovenproof dish, roast, uncovered, 15 mintues
3 Meanwhile, cut small slits in lamb, fill each slit with a garlice slice. Wrap prosciutto around lamb. Cook lamb in heated medium frying pan, 1 minute each side. Remove from pan, place on top of potato.
4 Roast lamb and potato, uncovered, about 10 minutes.
5 Meanwhile, boil, steam or microwave beans until tender.
6 Combine beans with remaining ingredients in medium bowl.
7 Slice lamb, serve with potato and salad

Warm Tandoori Chicken Salad

1/3 cup (95g) skim-milk natural yogurt
1/3 cup coarsely chopped fresh coriander
2 Tablespoons lemon juice
6 Small pappadums
280g chicken tenderloins
2 Tablespoons tandoori powder
cooking oil spray
100g baby spinach leaves
1 Lebanese cucumber (130g), halved lengthways sliced thickly
125g yellow teardrop tomatoes or cherry, whatever you have on hand

1. Combine yoghurt, coriander and juice in small bowl
2. Cook pappadums in microwave oven on Medium for about 40 seconds;break into pieces.
3. Sprinkle chicken with tandoori powder; spray with cooking oil. Cook chicken on heated grill plate (or grill or barbecue). slice thickly.
4. Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums then drizzled with corander yogurt.