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SERVES 4
250g/9oz beef sirloin
olive oil, for brushing
320g/11oz mangetouts
2 large handfuls of mixed salad leaves
320g/11oz pitted mango, diced
320g/11oz cucumber, thinly sliced
2 yellow peppers, deseeded and sliced
FOR THE DRESSING
1 tbsp white wine vinegar
1 tsp wasabi paste
2½ tbsp sunflower oil
salt and freshly ground black pepper
Brush the beef with oil. Heat a griddle pan until very hot, then sear the meat for about 2 minutes on each side until cooked to your liking. Remove from the heat and leave to rest for about 10 minutes. Meanwhile, cook the mangetouts in a pan of boiling water for about 3 minutes until just tender, then refresh under cold water and drain well. Divide the salad leaves among 4 plates, then scatter the mango, cucumber, peppers and mangetouts over the top. To make the dressing, whisk together the vinegar, wasabi and oil and season to taste with salt and pepper. Slice the beef thinly, pile it on top of the salad and drizzle with the dressing. Serve immediately.