6 summer main-course salads

450g beef fillet
scant oil for frying
bag of fancy salad leaves, about 125g–150g
4 spring onions, finely sliced on the diagonal

For the dressing
3 tbsp fresh lime juice
1 tbsp Thai fish sauce
1 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp grated root ginger
1 tbsp sugar
3 tbsp vegetable or sunflower oil
2 red or green chillies, sliced into rings and deseeded
1 tbsp freshly chopped coriander leaves
1 tbsp freshly chopped mint leaves
coriander and mint sprigs to garnish

1. Heat a film of oil in a small frying pan and fry the fillet for 4–5 minutes each side until it is well browned on the outside and medium rare in the middle.
2. Cook for slightly longer if you prefer it well done. Set aside to rest for 10 minutes.
3. To make the dressing, combine all the ingredients in a screw-top jar and shake well.
4. Slice the beef into thin strips and pour over half of the dressing.
5. Toss the leaves in the rest of the dressing and arrange on individual plates. Lay the strips of beef on top, sprinkle over the sliced spring onions and garnish with extra herb sprigs.
6. Serve with a cucumber ribbon salad made by slicing a cucumber lengthways with a potato peeler into long, wide strips.
7. Drizzle with a little extra lime juice, salt and black pepper.