I ate this constantly through the summer – it’s the perfect quick meal!

My approach to cooking is usually “how long will it actually take to make?”. I love being in the kitchen and making delicious food, but spending hours watching a pot and making minute changes to it (or the dreaded “stir for 20 mins”) is certainly not my cup of (matcha) tea. Give me a recipe with only a few steps any day. Especially if it’s as delicious as this salad. Protein rich, it’s a great post workout meal, and the chilli and garlic dressing make the light green salad zing.

Serves 2

• 200g steak (beef escalopes work just as well if you’re on a budget, just cook them for a little less time)
• 1/2 large cucumber, sliced
• 2 handfuls of spinach
• 6 radishes, sliced thinly

Dressing

• 3 cloves garlic, sliced thinly
• 1 red chilli, sliced thinly (use less if you’re not too hot on heat!)
• 3 tbs fish sauce
• 2 tbs soy sauce
• 2 tbs sesame oil
• 1 tbs sesame seeds (optional)

Put a frying pan on the hob on a high heat and let it heat up for a couple of minutes. Add a small bit of oil/coconut oil.

While you’re waiting, prepare the dressing 🙂

Add the steak to the frying pan, and cook on high for 1.5 minutes on each side. This will give you a beautiful rare steak. If you’d prefer it cooked a different way, BBC Good Foods has a great article on how to cook the perfect steak.

Take the steak off the heat, and leave to rest on a plate or chopping board while you prepare the salad.

Slice the radishes thinly, chop up the spinach and slice your cucumber. Divide evenly between the two bowls.

Using a fork and a sharp knife, slice the steak into thin strips. Lay these over the salad.

Drizzle the dressing over and serve. Perfection in less than 10 minutes.