400g Beef Schnitzel

Oil

• 1 small red onion
• 1 red capsicum
• 1 courgette
• Baby carrots
• Fresh coriander and mint
• Crunchy noodles
• ¼ roasted peanuts

Dressing:

• ¼ c lime juice
• 2 tbsp soya sauce
• 1 tbsp caster sugar
• 1 long red chilli
• 1 clove garlic

Prepare the vegetables and place on a platter or salad bowl.  Mix the ingredients for the dressing.   Heat the oil in a pan and quickly cook the thinly sliced beef until just seared and place on the salad and pour over the dressing, and top with the salted peanuts.

• 1.5 kg ripe cherry tomatoes, halved
• 450 ml water
• 300 ml white wine vinegar
• 750 g caster sugar
• 1 tbsp each yellow and black mustard seeds
• 3 cloves finely chopped garlic
• 2 heaped tsps chilli flakes


Put all the ingredients in a saucepan and simmer for about an hour. Reduce the heat and cook until the jam thickens stirring occasionally. When you are happy with the consistency transfer to sterilised jam jars and store in the fridge for up to two months.