Make 1 serving

For the dressing
2 bird’s eye chillies
1 red chilli
2 cloves garlic, peeled
21¼2tbsp lemon juice
11¼2tbsp fish sauce
1¼2tsp sugar
150g/51¼2oz grilled steak, cut into thin slices
60g/2oz cucumber, quartered lengthways, deseeded and thinly sliced
60g/2oz cherry tomatoes, halved
60g/2oz red onion, thinly sliced
1 spring onion (scallion), sliced into short lengths
1tsp fresh chopped coriander
1tsp fresh chopped Thai parsley (optional)

For the garnish
green salad leaves
fresh coriander leaves for sprinkling
carved red radish flower (optional)

To make the dressing, pound the chillies and garlic together in a mortar, then mix with all the remaining dressing ingredients in a salad bowl.

Add the beef and remaining ingredients and toss lightly.

Transfer to a serving dish lined with salad leaves, sprinkle over the coriander leaves and garnish with the carved radish flower.