The Noongar people of Western Australia have used and eaten Indigenous Bloodroot which is said to taste like chilli. It makes the perfect accompaniment to a dish like Thai Beef Salad.
300g Beef fillet, grilled medium rare (sliced 1cm thick)
1 (50g) Red onion, (thinly sliced)
1 Med Cucumber, seeds removed (julienned)
100g Mixed leaves
200g Cherry tomatoes (halved)
1 tsp Brown sugar
1/2 tsp Freshly ground ginger
2 tsp Sesame oil
2 tbsp Fish Sauce
1 1/2 tbsp Brown Sugar
2 Limes (juiced)
½ Lemon (juiced)
1 Bloodroot (or fresh mild chilli) (chopped)
2 Basil leaves (chopped)
sprig Coriander (chopped)
3 Mint leaves (chopped)
Bowl – mixing
Glass Bowls (ingredients)
Serving Tray/Bowl/Plate/Platter – Salad Bowl
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Combine citrus juices with brown sugar, fish oil, sesame oil and chopped herbs in a bowl. Whisk to combine.
- On a grill plate or fry pan sear fillet (medium are), take it off the plate and let it rest on a plate for ten minutes
- In a salad bowl, combine sliced beef fillet, sliced onion and (deseeded) cucumber with and finish with salad dressing. Fold through and mix well.
- Arrange lettuce leaves in serving plates, top with the beef salad mixture. Serve