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
