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 g, saturated fat 4.7g, fibre 1.7g, salt 1.11 g
Recipe from olive magazine, November 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1776658/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Chilli pork with cucumber, lime & coriander
This Asian influenced fresh salad from London restaurant Galoupet uses a cheap pork cut but retains a crisp finesse
1
rating
Corn-crusted aubergine with plum chutney & goat’s curd
This Mediterranean dish from London restaurant, Galoupet coats aubergine with crunchy Italian corn and contrasts it with milky and fruity dips
0
ratings
Get the free BBC Good Food app
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 g, saturated fat 4.7g, fibre 1.7g, salt 1.11 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
