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Ingredients

• 340 g (12 oz) fillet steak, trimmed of all fat and cut into slices about 2 cm (¾ in) thick
• 280 g (10 oz) mixed basmati and wild rice
• 1 ripe papaya, peeled, seeded and sliced
• 6 spring onions, sliced on the diagonal
• 55 g (2 oz) mixed baby salad leaves, such as Lollo Rosso, cos and red chard
• 1 tbsp sesame seeds, toasted
• salt and pepper
• Marinade
• 3 tbsp sherry vinegar
• 2 tsp sunflower oil
• 1 large garlic clove, crushed
• 1 tsp finely chopped fresh root ginger
• grated zest of 1 orange
• 1 tsp soft light brown sugar
• Chilli and ginger dressing
• 3 tbsp sunflower oil
• 2 tbsp orange juice
• 2 tsp red wine vinegar
• 1 tsp clear honey
• 1 tsp finely chopped fresh root ginger
• 1 large fresh red chilli, seeded and finely chopped

Description

Ginger, Honey, Orange And Chilli Add Exciting Flavours To This Colourful Main Course Salad. It Is Perfect For A Relaxed Lunch As It Can Be Mostly Prepared Ahead. Just Before Serving, Add The Fragrant Papaya And Baby Salad Leaves And Sprinkle With Toasted

All Recipes UK