Lemongrass Beef Larb Style Salad

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Zest and and halve the lime.

Trim the baby gem, halve lengthways, then thinly slice widthways. Halve, peel and thinly slice the shallot.

Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once the oil is hot, add the beef mince and shallot. Cook until softened and browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Add the ginger, garlic & lemongrass puree to the pan. Cook for 30 secs.

Add a drizzle of olive oil and the juice from half the lime into a large bowl. Season with salt, pepper and a pinch of sugar (if you have any).

Mix together, then add the carrot ribbons to the dressing.

Just before serving, add the baby gem to the bowl and toss together.

Once the beef is cooked, remove from the heat.

Add the lime zest, ketjap manis and 1 tbsp of water per person, then stir to combine.