A powerful, delicious salad to get you fuelled up.

be_ protein salad with a punch recipe

Ingredients

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  • Dressing
  • What to do

  • 1. Blitz all the ingredients for the dressing with a hand-held blender until smooth.

  • 2. Mix the beef with 1 tablespoon of the soy sauce, the sesame oil and seeds. Season with salt and pepper.

  • 3. Fry beef and seasoning in a non-stick frying pan on high heat until browned and crispy, about 10–15 minutes. Set aside.

  • 4. Cover the rice noodles with boiling water then leave for 5 minutes before draining noodles under cool water.

  • 5. Dress noodles with the remaining tablespoon of soy sauce.

  • 6. Arrange the beef, noodles, pak choi, radish, fennel, edamame beans and coriander into four big bowls and pour the dressing on top.

  • 7. Clean and return the frying pan to the heat and add the olive oil. Crack the eggs into the pan, cover loosely with a large lid or baking tray. When the whites are thoroughly cooked and the yolk just set (about 4–5 minutes), remove and place on top of the salad. Serve immediately.

  • Recipe from Skinny Salads by Kathryn Bruton, available in stores or online.

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