(Normal Training Dinner) Thai beef stir-fry w/ Aubergine Salad

A no fuss shopping list and super-quick to prepare, the perfect after work meal w/ This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.

Step 2

While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.

Step 3

Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Step 4

When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.

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