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Angela Russell
Thai salad with beef, broad beans and asparagus broccoli
Salad of asparagus broccoli, broad beans and grilled beef with a Thai dressing of lime, cane sugar, chili, garlic and coriander. Without gluten and lactose.
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Ingredients
Directions
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Bring a pot of water to the boil and cook the broad beans for 3 minutes. Scoop out of the pan with a slotted spoon and let cool slightly.
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Then cook the asparagus broccoli for 3 minutes in the water. Drain in a colander.
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Meanwhile, clean the lime, grate the green skin off and squeeze out the fruit.
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Put in a bowl with the sugar and the oil. Press the garlic above and stir.
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Heat the grill pan. Brush the meat with the oil and sprinkle with salt if necessary. Gril 3 min. Halfway.
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Remove the meat from the pan and leave under a lid for 5 minutes.
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In the meantime, finely chop the coriander. Double-top the broad beans and mix the beans with asparagus broccoli, coriander and 2/3 of the dressing.
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Cut the meat into thin slices and place on the salad. Drizzle with the rest of the dressing and serve.
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Nutrition
310Calories
Sodium2% DV50mg
Fat20% DV13g
Protein54% DV27g
Carbs5% DV16g
Fiber48% DV12g
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