大象传媒

Today's Foodie Friday chef is Award-winning South African chef, Bruce Cole, from the Moorland Garden Hotel, Yelverton

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Leftover Roast Beef with Sweet Chilli Sauce Salad
(serves 4)

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300g Sliced Roast Beef
1 Spring Onion
4 bowls of Salad Leaves
2 Carrots julienne (very finely sliced)
1 Leek julienne (very finely sliced)
1/2 Cucumber peeled and julienned (very finely sliced)
10 halved Cherry Tomatoes (other sizes will do, sliced smaller)
2 table spoons of Toasted Sesame Seeds
20ml Sesame Oil
20ml Sweet Chili Sauce
20ml Oyster Sauce

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This is an asian style salad that makes the most of summer salad leaves when you can find them more cheaply. If money is really tight, try going to your local market just before they close to get a bargain.
This is a quick recipe to make and is best served shortly after you've made it so that it's really fresh.

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Mix the Sesame Oil, Sweet Chili Sauce and Oyster Sauce

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Combine the beef, and salad items in a large bowl. Sprinkle in the Sesame Seeds and toss whilst mixing in the sauce mixture.

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Divide into 4 bowls or deep plates.