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Recipe: Sweet and Sour Scottish Beef Salad from Tony Singh and Lidl

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Ingredients
  

  • oil for frying
  • 2 carrots trimmed and peeled
  • 6 radishes trimmed and finely sliced 200g cherry tomatoes, sliced in half
  • Bunch of mint leaves only, shredded
  • Bunch of coriander shredded
  • 1 small red onion peeled and finely sliced
  • 3 spring onions trimmed and shredded
  • ½ large cucumber trimmed, peeled, deseeded and sliced
  • 1 handful of baby leaves
  • Salt and freshly ground black pepper
  • 125 g cashew nuts
  • SWEET & SOUR DRESSING:
  • 2 garlic cloves peeled and roughly chopped
  • 1 red chilli deseeded and chopped
  • 2 tsp golden caster sugar
  • 50 ml vinegar or to your taste Juice of 2 limes

Instructions
 

  • Add a dash of oil to a hot pan.
  • Fry the steaks over a high heat on each side for 3 minutes (medium rare)
  • When cooked to your liking, remove the steaks from the heat, season with salt and pepper and leave to rest
  • For the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste ·
  • Add the sugar, vinegar and lime juice and stir with a spoon
  • Shred all the vegetables and place in a separate bowl apart
  • Place the tomatoes, mint, coriander, red onion and salad leaves in the same bowl
  • Add ¾ dressing and roughly chopped nuts to the bowl and combine
  • Thickly slice the steak at an angle
  • Arrange the salad on a platter, layering slices of the steak as you go
  • Drizzle over the remaining dressing