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A superbly delicious salad perfect for hot summer days


  1. Heat the oven to 200°C
  2. Warm the olive oil in an oven proof frying pan
  3. Add the Picanha and cook on each side for 3 minutes or until sealed
  4. Place in the hot oven and roast for 10-12 minutes, or bbq over hot coals for 6 minutes on each side for rare.
  5. Once cooked remove and leave to rest for 8 minutes
  6. In a bowl place the bean sprouts, coriander, broccoli, carrots, cabbage and toss, then place on a platter.
  7. Peel and chop the ginger, and garlic roughly, place in small blender deseed and add the chilli, Soya sauce, sesame oil and line juice and blend.
  8. Finely slice the rested Picanha, arrange over the salad and spoon over the blended dressing.