Agri Kultuur September / September 2016 - Page 74

By Ina Paarman A robust, filling salad, ideal for a warm summers day or evening. The secret lies in cooking the meat correctly, therefore do read the instructions carefully. You will need: Dressing ½ cup (125ml) Ina Paarman's Lime & Coriander Low Fat Salad Dressing 1 T (15ml) Ina Paarman's Coriander Pesto 1 T (15ml) fish sauce (optional) ½ red chilli, finely sliced 2 cloves of crushed garlic Salad 500g rib eye, rump or fillet steak Ina Paarman's Chilli & Garlic Seasoning olive oil ½ bunch spring onions finely sliced with green tops 1½ cups (375ml) cherry tomatoes (about 300g) 1 punnet rocket or mixed salad greens ½ cup (125ml) mint leaves 50g raw cashew nuts, lightly toasted in a dry frying pan Method Dressing Shake together in a screw top jar and leave in the fridge.