© David Loftus
thai crunch salad
SERVES 4 AS A SIDE | PREP 10 MINUTES
Trim 1 bunch of spring onions, 1 bunch of radishes and 1 carrot. Peel the carrot, along with 1 thumb-sized piece of fresh ginger. Pick the leaves from ½ a bunch of fresh mint and ½ a bunch of fresh basil.
Make sure the coarse grater is in the processor and secure the lid. Turn it on to setting 2 (maximum) and run through all the veg and herb leaves. Transfer to a serving bowl, add 1-2 tablespoons of extra virgin olive oil and the juice of 1-2 limes, to taste. Toss together well, then season to taste with sea salt and black pepper. Chop and scatter over 20g unsalted peanuts and serve.
• 1/2 a small bunch of fresh flat-leaf parsley, leaves picked
• 2 heaped teaspoons Dijon mustard
• 500g quality lean beef mince
• sea salt and freshly ground pepper
• olive oil