Beef with grilled pumpkin, corn, basil & chilli
This stylish and satisfying salad from London restaurant Galoupet incorporates Asian flavours and warm, comforting squash
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
- To make the dressing, pound the chilli to a fine paste in a pestle and mortar. Mix in the lime juice, sugar and fish sauce.
- Oil and season the pumpkin, shallots and corn, and griddle (chargrill) until charred and soft. slice the corn kernels from the cob with a sharp knife.
- Marinade the beef in the fish sauce for a few minutes then cook on a very hot griddle (chargrill) for 2-3 minutes each side. Rest in a warm place for 5 minutes.
- Thinly slice the beef and mix with the pumpkin, shallots, corn, basil and coriander. Toss the salad with the dressing and serve.
PER SERVING
229 kcalories, protein 23.6g, carbohydrate 7.2g, fat 12.0 g, saturated fat 4.7g, fibre 1.7g, salt 1.11 g
Recipe from olive magazine, November 2011.
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Ingredients
- groundnut oil
- 600g squash or pumpkin , peeled and cut into thin wedges
- 200g shallots , peeled and halved lengthways
- 1 sweetcorn cob
- 2 rib-eye steaks (approx 300g each)
- 1 tbsp Thai fish sauce
- a large bunch purple basil leaves
- a large bunch coriander , leaves picked
CHILLI DRESSING
- 1 red chilli , deseeded
- 1 lime , juiced
- a pinch golden caster sugar
- 1 tbsp fish sauce
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
Ingredients
- groundnut oil
- 600g squash or pumpkin , peeled and cut into thin wedges
- 200g shallots , peeled and halved lengthways
- 1 sweetcorn cob
- 2 rib-eye steaks (approx 300g each)
- 1 tbsp Thai fish sauce
- a large bunch purple basil leaves
- a large bunch coriander , leaves picked
CHILLI DRESSING
- 1 red chilli , deseeded
- 1 lime , juiced
- a pinch golden caster sugar
- 1 tbsp fish sauce
PER SERVING
229 kcalories, protein 23.6g, carbohydrate 7.2g, fat 12.0 g, saturated fat 4.7g, fibre 1.7g, salt 1.11 g
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