Tuesday, September 27, 2016

What's on the Menu this week: Asian Style Beef salad with foraged garden herbs and leaves

This is an easy to assemble salad using left-over beef. You can add lots of other different things like blanched mange tout peas, or thin beans, baby corn, bok choy, baby spinach, pea shoots, radishes or whatever edible items you have in the garden or in the fridge. Lynne used spekboom, nasturtium, and huge oxalis leaves
300g cooked beef from a roast, cut in thin slices - Sesame oil - Ponzu sauce - Tamari sauce - watercress - rocket - carrot strips - celery thinly sliced - one small bulb of fennel, thinly sliced - 8 baby tomatoes , sliced in half- herbs and assorted foraged leaves from your garden - basil leaves, torn - pumpkin seeds - sunflower seeds - black and white sesame seeds - light soy sauce - sweet chilli sauce - hot chilli sauce - soba noodles
Dress the beef with a dessert spoonful of both Ponzu and Tamari and set aside
Salad dressing
1T Ponzu - 1 T light soy sauce - 1 T sweet chilli sauce - 1t sesame oil - 1 t freshly grated ginger - 1 t hot chilli sauce
Cook the soba noodles, drain and while still hot pour over a teaspoonful of sesame oil, 1T sesame seeds - 1 T light soy. Allow to cool.
When the noodles are cool, put them into a wide dish. Mix up the salad ingredients and layer them on top of the noodles, arrange the beef slices on top and when ready to eat, pour over the dressing

1 T = 1 Tablespoon 1t = teaspoon
Tamari and Ponzu are soy sauces
© John & Lynne Ford, Adamastor & Bacchus 2016

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