Ingredients

Filet of beef (about 650 g), at room temperature 1 x 200g pkt cherry tomatoes, halved 1 lettuce, leaves torn into pieces 1 lebanese cucumber, halved lengthways, thinly sliced diagonally 1 red onion, sliced 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways 1 bunch fresh mint, leaves picked, large leaves torn 1 bunch fresh coriander, leaves picked 1 bunch fresh Thai basil, leaves picked, large leaves torn 55g (1/3 cup) toasted peanuts, coarsely chopped 4 kaffir lime leaves, centre veins removed, finely shredded Nam Jim dressing 1 tsp palm sugar, chopped 30 ml (1 Tbs) fresh lime juice 60 ml (3 Tbs) fish sauce (Nam Pla) 2 red bird's eye chillies (scuds), more if desired, chopped 1 cm knob of ginger, peeled and chopped 2 cloves garlic 3 coriander roots, chopped

Description

Place The Palm Sugar, Coriander, Garlic And Ginger Into A Mortar And Pestle And Grind For A Minute Or Two, Until The Mix Is Coarsely Ground. Add The Chillies And Continue To Grind. Be Aware That The Longer You Grind, The More The Flavours Develop, Especia

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