Thai Beef Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill or hot plate to high (if using). Prepare kumara and herbs. Place kumara on prepared tray, spray with oil and toss with kumara spice mix. Season and roast for about 15 minutes, until soft. Turn once during cooking.
2. Peel courgette into ribbons and thinly slice core; cut radishes in half and thinly slice; finely dice onion until you have about 1 tablespoon worth; roughly chop both measures of herbs (reserve 1 herb measure for serving). Place all in a medium bowl, along with silverbeet.
3. Place edamame beans in a small, heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water. Pat beef dry, spray with oil and season with salt.
4. Heat a medium, dry fry-pan or grill plate on high heat. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Cover and set aside to rest for 5 minutes, before slicing very thinly against the grain. Reserve any resting juices. Alternatively, cook on BBQ.
5. Add kumara, edamame, first measure of vinaigrette, sliced beef and any resting juices to bowl with salad veggies and toss to combine. Season to taste.
6. TO SERVE place Thai beef salad onto a plate. Drizzle over remaining vinaigrette, garnish with herbs and serve lemon wedges on the side for squeezing.