4 medium sized kumara, washed & cut into 5 cm angled slices

2 tbsp cooking oil

2 tsp honey

Sea salt & freshly ground black pepper

 

70g cashews

 

Dressing

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

 

Salad

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.

 

Serves 4