Good things from a small kitchen.
As its now getting warmer and I’ve got a few pounds to shift from my hearty seasonal cooking over the darker days of winter ( see my Million Calorie Dinner post if you don’t believe me!) im craving lighter dishes with fewer carbs, and to that end I’ll put up anew low carb tab on my menu.
Anyway I fancied something healthy but still full of flavour so I rustled up a seared beef salad with lentils, radish and a spicy Vietnamese dressing Nuoc Cham.
The salad was so simple. I chopped a little gem lettuce and a handful of radishes then used a peeler to shred a carrot and some mooli. I then added about 300g of cooked lentils, pea shoots and lots of chopped mint and coriander.
To make the Nuoc Cham you mix 4 chopped garlic cloves, I chopped red chilli with 4 tsp of caster sugar the juice of two limes and 6 tbsp of fish sauce. It’s a delicious fresh, zingy dressing that you serve on the side to drizzle over your salad.
For the steak I just dusted some flat iron steak with hot smoked paprika, chilli, garlic granules and salt them seared it in a hot pan for a few minutes.
Then it was just all into a large plate to serve, delicious and full of flavour!
More low carb adventures on the way over the summer!