We are in the midst of a HEAT WAVE here in the U.K., which, frankly, can be a bit miserable. However, this has also meant we are doing the perfect cookbook right now. When it’s more than 30C/90F and there’s no air conditioning, the last thing you want to do is cook. Even a die hard cooking fan like me.
The Minimal Cooking Required offering today is this Wasabi Steak salad. When Anna, Kirstin and I were gathered at the Leon cookbook launch and were paging through the cookbook, this was one the recipes that stopped us all in our tracks, as we all wanted to try it.
We were not wrong.
Although the boys have been, shall we say, less than enthusiastic about a month of eating salads, they were happy to eat this. We were too.
The only heat required was to stir-fry the steak for one minute. That’s the only heat I can handle on days like this. (For what it’s worth, shaving the asparagus was a bit of a faff, but I just put on Radio 4 and listened to the news. Needless to say, the time passed quickly because the news is never boring these days.)
Would I make this again? Absolutely. In fact, if this heat wave lasts any longer, I might be making again in the very near future.
Top Food Tip: Once when I was at my favourite health food store I found a bottle of mix of black and white sesame seeds. I thought it would be handy to have around. In this instance, it was perfect, because I just used the mix to scatter over the top of the steak. Result.