Grilled Beef Summer Salad

Steps

1. oven to 220°C. Bring a half full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss kumara with first measure of summer spice mix and olive oil on prepared tray. Season with salt and roast for 15–20 minutes, until caramelised. Turn halfway to ensure even cooking. In a small bowl mix together all salad dressing ingredients. Set aside.
3. Place snow peas and salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 3–4 minutes, until bright green and tender. Drain well.
4. Pat beef dry, rub over second measure of summer spice mix and season with salt. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook beef for 1–2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered with foil, to rest for 5 minutes.
5. While beef rests, prepare summer salad. Peel and dice tangelo 1cm; very finely slice red onion; roughly chop cashew nuts; using a vegetable peeler, peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds).
6. Add all to a medium bowl, along with drained snow peas, roasted kumara, Thai basil, coconut and the salad dressing. Mix to combine and season to taste with salt and pepper. Slice rested beef thinly against the grain.
7. Place summer salad onto a plate and top with grilled beef.