4 medium sized kumara, washed & cut
into 5 cm angled slices
2 tbsp cooking oil
2 tsp honey
Sea salt & freshly ground black pepper
4 mint leaves, chopped
2 kaffir lime leaves, finely chopped
2 tsp Thai fish sauce
2 lemons, juiced
¼ fresh red chilli, diced
2 tsp brown sugar
¼ tsp salt
2 tbsp grapeseed oil
2 x 200 g sirloin steaks
2 c mixed salad leaves
¼ c fresh coriander leaves
¼ c fresh mint leaves
¼ c fresh chives
Preheat the oven to 180°C. In a baking dish toss the kumara in the oil and honey. Roast in the
oven until just tender, around 20 mins.
Dry-roast the cashews in a frypan set over medium heat, until coloured. Crush half for the
dressing, and keep the rest whole for the salad.
Dressing – Crush the mint and kaffir lime leaves in a mortar and pestle if you have one, or cut into
very fine strips. Add the crushed cashews, fish sauce, lemon juice, chilli, sugar and salt. Add
enough oil to make a pesto consistency. Set aside.
Sear the steaks in a frypan, and cook to medium rare. Remove from heat and let cool a little.
To Serve – Place the salad leaves and warm kumara onto a serving platter. Slice the beef thinly,
toss with a little of the dressing and arrange on the salad leaves. Spoon over the dressing and
distribute the remaining cashews and fresh herbs.