Winter Salad recipes from The Food Wife

THAI-STYLE STEAK NOODLE SALAD

Serves 2

This is a great dish and it’s tasty and quick to make. I used lime leaves in my dressing and marinade but if you can’t get them, the zest of a lime will suffice. When it comes to the salad pick whatever you like. Keep a crunchy element though (I used iceberg lettuce) as this brings a different texture to the meal. I served my steak rare, but by all means cook it longer to your preference. Ingredients For the steak: 300g ribeye steak 2 tbsp fish sauce 1 tbsp light soy sauce (gf if required) 1 tsp sesame oil 1 tsp sugar 1 tsp dried chilli flakes Zest of 1 lime/2 lime leaves, finely sliced

For the salad dressing: 2 tbsp fish sauce 2 tbsp rice wine vinegar 2 tbsp sugar 1 tsp dried chilli flakes 1 inch of root ginger, peeled & grated Juice of 1 lime Zest of 1 lime/2 lime leaves, finely sliced

For the salad: 100g cooked & cooled vermicelli rice noodles 4 handfuls of salad (e.g. lettuce, cucumber, pepper, spring onion all sliced/shredded)

Method Combine the marinade for the steak and allow the steak to sit in it for about half an hour.

Combine the ingredients for the salad dressing and set to one side.

Put a non-stick frying pan on a high heat then sear the steak (reserve the marinade) on each side for a minute (or more if you want it medium or well done). Pour the remaining marinade into the pan and then remove the steak and all of its juices from the pan, and cover with foil, and allow to rest for a few minutes.

Cut the beef into thin slices, combine the cooled noodles and salad with the dressing and then arrange on a plate or bowl and drape the steak over the top, pouring over any remaining juices from the beef. Serve immediately.

ROASTED CARROT, BEETROOT & KALE SALAD WITH LENTILS

Serves 2 - 4+

This is perfect for this time of year. It’s warming, nutritious and delicious! As a main meal this will feed two but for a lunch or as part of a bigger spread then it will feed four+.

You could also use other vegetables such as sweet potatoes, butternut squash or peppers to roast but the earthiness of the beetroot goes really well with the lentils.

Ingredients 4 carrots, peeled & cut lengthways into quarters and then each quarter into three. 4 beetroot, ready cooked, cut into wedges of 6-8 depending on size 2 red onions, peeled & cut into 8 wedges A bunch of Cavolo Nero or curly kale, washed & shredded Olive oil Salt and pepper 250g ready cooked lentils (I used beluga lentils. Puy or green lentils would work well. 2 handfuls of walnuts, toasted (optional)

For the dressing: 3 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey or maple syrup Salt and pepper

Method Preheat the oven to 200°C fan. Arrange the carrot, beetroot and onion on a baking tray (large enough to create a single layer) and drizzle with olive oil and salt and pepper. Toss with your hands and spread the vegetables flat. Roast for 30 minutes, giving them a jiggle half way through.

Meanwhile toss the kale with a drizzle of oil, a pinch each of salt and pepper in a bowl. Set to one side. Toast the walnuts. Set to one side. Combine the dressing ingredients in a jar.

After half an hour of roasting, remove the tray from the oven and spread the kale out on top. Return to the oven for 10-15 minutes.

Meanwhile heat the lentils and get a large serving bowl ready.

Toss the roasted vegetables and lentils with the dressing. Scatter over the walnuts and serve.

• thefoodwife.co.uk

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