Satay Beef Skewers with Coconut Rice and Chunky Salad

Steps

1. Soak skewers in water for at least 10 minutes. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at during cooking.
2. In a small pot on low-medium heat, combine all satay sauce ingredients. Bring to a simmer and mix until smooth. Reduce heat to low, simmer until sauce has thickened, stirring often, for 5–7 minutes.
3. Grate first carrot and place in a medium bowl with mince, soy sauce and sweet chilli sauce then mix well. Measure ¼ cup of mince mixture and shape around a bamboo skewer, in a sausage shape.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low-medium heat. Cook skewers for 7-8 minutes turning constantly, until browned and cooked through. Set aside and cover with foil to keep warm.
5. Dice cucumber and courgette 1cm; cut second carrot in half lengthways and slice 0.5cm; dice tomato 1cm. Place all in a medium bowl, toss with olive oil (if using) just before serving and season with salt.
6. To serve, spoon ¾ cup cooked coconut rice per person onto plates and top with 1–2 beef skewers. Spoon over satay sauce and garnish with remaining peanuts. Serve chunky salad on the side.