Salad of cucumber, red capsicum, tomato, half a red onion very finely sliced, small bunch of coriander and small bunch of mint chopped roughly. Add very thin slices of cold roast beef (the left over roast scotch fillet was excellent!).
Toast a tablespoon of jasmine rice in a dry fry pan until it is brown. Pound in a mortar and pestle to a rough flour, about that of cous cous. Spinkle over the salad.
Add some roughly chopped cashews.
Make a dressing of fresh lime juice, light soy, rice vinegar, fish sauce, fresh chilli and enough sugar to ease the tartness and salt.
Mix well. Serve with hot jasmine rice.
Result: 5!
Preparation: Really easy when there is cold beef on hand.
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