Healthy Matters with Hayley Marie Locally supported by NZ Farm Shop

This classic vibrant Thai beef salad has so many different variations, but finding the tastiest one has taken me years to perfect.

The inspiration for this dish was these hot summer nights we're having, when I was after something refreshing and with little fuss.

After you make this Thai beef salad once, it will be a household staple during summer for years to come.

Thai beef salad with edamame beans (and a twist of Hayley)

Serves 4

Beef marinade

½ cup soy sauce

¼ cup rice wine vinegar (or lime juice)

2 tbsp honey

5 cloves garlic crushed

4 tbsp fresh ginger, grated

350 lean sirloin, rump or fillet steak

Salad

1 cup cherry tomatoes, chopped in half

1 medium cucumber (with a peeler, slice thin long strips)

½ red onion, sliced fine

½ cup fresh coriander leaves

¼ cup fresh mint leaves

1 bunch fancy lettuce (or lettuce of your choice)

1 x 250g bag of frozen edamame beans (defrosted and deshelled)

¼ cup toasted sesame seeds

Hayley's Thai dressing (lasts up to one week in the fridge)

¼ cup fish sauce

¼ cup caster sugar

¼ cup white vinegar

½ cup water

1 long red chilli, chopped fine

Zest and juice of one lemon or lime

¼ cup fresh coriander, chopped

¼ cup fresh mint, chopped

Method:

1. Place 350g lean sirloin, rump or fillet steak in the marinade for at least 1 hour.

2. Heat the BBQ or a grill pan to medium and cook for about 4 minutes each side. The meat should cook slowly enough to remain juicy and not burn. Once cooked leave aside and cover with tin foil while you make the salad.

3. To make the salad, mix all the ingredients together in a bowl.

4. To make the dressing, place all ingredients in a jar and shake to mix.

5. Toss half of the dressing through the salad mix and portion out onto plates. Slice the beef into strips and place on top of the salad. Sprinkle with some toasted nuts, such as cashews or peanuts, to garnish.

Product of the Week: I have managed to get my hands on this mind-blowing bacon jam, the concept was hard for me to get my head around, but when I tasted it I was in love and the ideas were flowing on how I could use it.

Made right here in Papamoa this bacon jam can be used in meatloaf to give it a smoky flavour or baked on top for a glaze. It would make a great topping for baked potatoes or even on top of fresh oysters then baked in the oven – the options are endless.

You can get your very own jar from the NZ Farm Shop located on Domain Road (trust me, you won't be disappointed).