Fiery Beef Salad with Cashews

For the dressing:
⅓ cup fresh lime juice • ¼ cup fresh cilantro, chopped • 1 tbsp water
1 tbsp Thai fish sauce • 4 cloves garlic, minced • 1 tsp strong chilli paste
1 large knob ginger, grated
1/ Combine all the ingredients and leave in the fridge to infuse for as long as possible.

For the salad:
500g fillet steak • ¼ tsp salt • ⅓ ⅓ tsp black pepper • extra-virgin olive oil
6 cups cos lettuce, ripped • 1 cup cherry tomatoes, quartered
1 cup spring onion, thinly sliced • ¼ cup fresh mint, coarsely chopped
200g roasted cashew nuts

1/ Place a grill or frying pan on a high heat.
2/ Cut the steak into three and sprinkle both sides with salt and pepper.
3/ Place the steak in the pan, coated with a spoon of olive oil,
and cook for five minutes on each side or until the desired degree is reached.
4/ Leave to stand for five minutes, then cut the steak diagonally across the grain
into five-millimetre strips.
5/ Combine steak, lettuce and remaining ingredients in a large bowl.
Add the dressing, toss to coat and serve.

Serves 4

Source: The Real Meal Revolution – Prof Tim Noakes

Wilted Onion and Walnut Spinach

This is actually a filling for a Middle-Eastern pastry called fatayer, little pastry triangles that get served at all special occasions, especially in Lebanon. You could serve this with pretty much anything or eat it on its own.


200g Swiss chard or baby spinach, washed and roughly chopped • 1 large onion, roughly chopped
40g butter • ½ tsp sumac (optional) • juice of one lemon • ⅓ ⅓ cup walnuts, chopped and toasted, 1 small bunch mint, finely chopped • salt and pepper


1/ In a medium-sized pot, gently sautéthe onion in butter until translucent.
2/ Add the spinach and continue to stir until the spinach has cooked and any excess juice has evaporated.
3/ Add the sumac (if desired), a squeeze of lemon, the nuts and mint and stir well.
4/ Season to taste and serve immediately or set aside for later.

Serves 2

Source: The Real Meal Revolution – Prof Tim Noakes


Hierdie slaai smaak veral lekker by gebraaide skaap- of beesvleis

Lewer 6 tot 8 porsies

  • 500 g gemengde droëvrugte
  • flou rooibostee
  • 6 piesangs
  • 1 blik kondensmelk
  • 125 ml asyn
  • 10 ml mosterdpoeier
  • 50 ml sonneblomolie
  • 2 ml sout
  • 1 eiergeel

Stowe die droëvrugte in die tee tot sag en dreineer. Skil en sny die piesangs in skyfies. Klits die res van die bestanddele by tot gemeng.

Pak die gestoofde vrugte en piesangskyfies in lae in ‘n slaaibak en skep van die sous oor elke laag. Eindig met ‘n laag sous en snipper ‘n bietjie vrugte of geroosterde klapper bo-oor vir garnering.

BRON: Koek en koekies in ‘n kits – Mary Benni