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Beef and Aubergine Salad
�� CD�� MC � 35mins

Serves 4�� ��Cold�� Beef�� Fish Vegetables� Main course �Salads�� Dairy free� Eggless

Ingredients

4-6 Aubergines (Eggplant)�

1 teasp Salt

1 tbsp Lime Juice

1 x 450g/1lb piece Rump Steak

For the Dressing

1 tbsp Chilli Paste

8 Shallots, finely sliced

4 Stalks Lemon Grass, finely sliced on the diagonal

2 tbsp Fish Sauce

3 tbsp Lime Juice

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Instructions

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1. Cut the aubergines into 2.5cm/1inch cubes, and boil or steam them until just tender. Drain well and place in a mixing bowl. Preheat the grill to hot.

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2. Mix together the salt, lime juice and enough water to just cover the aubergine. Leave to marinate whilst you cook the meat.

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3. Grill the steak for 5 minutes on each side until fairly well done, then cut it into slices and set aside.

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4. Whilst the steak is cooling, make the dressing by combining all the ingredients. Drain the aubergines, rinse and dry on kitchen paper.

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5. To serve - toss the beef and aubergine chunks together in a large serving dish, pour over the dressing, toss again and serve immediately.

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Key techniques

Chop to � To cut into pieces of approximately the same size.

Blend -� To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.


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Make ahead

Chill until ready to serve

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Wooden or Plastic Spoon

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Related Recipes and Information

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