COOK ONCE, EAT TWICE!

DINNER

BUTTER BEEF SKEWERS

SERVES 6 PREP 15 MINS + MARINATING COOK 10 MINS

1kg rump steak, trimmed, cut into
3cm-thick slices
450g jar butter chicken simmer sauce
12 bamboo skewers, soaked
pappadams, Greek-style yoghurt, to serve

SALAD

3 large carrots, cut into ribbons using a vegetable peeler
1 bunch radish, sliced thinly
1 bunch coriander, leaves picked
¼ cup natural flaked almonds, toasted lightly
¼ cup currants
2 tbsp extra-virgin olive oil
2 tbsp lemon juice

1 In a bowl, combine beef and half the sauce. Marinate 30 mins. Preheat chargrill on high.

2 Thread beef evenly onto skewers. Grill 5-6 mins, turning on all sides, until cooked through.

3 SALAD Meanwhile, in a large bowl, toss all ingredients together to combine.

4 Reserve 4 skewers and 2 cups salad for lunch. Serve skewers with remaining heated sauce and salad. Accompany with pappadams and yoghurt.

LUNCH

BUTTER BEEF PITAS

SERVES 4 PREP 5 MINS COOK 5 MINS

4 wholemeal pita bread pockets
reserved beef skewers, salad from dinner
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, peeled into ribbons
yoghurt, mango chutney, to serve

1 Warm pita bread following packet directions.

2 Fill with combined steak, salad, cherry tomatoes and cucumber. Accompany with yoghurt and chutney, if liked.

DINNER

GINGER SOY FISH

SERVES 4 PREP 10 MINS + MARINATING COOK 15 MINS

¼ cup brown sugar
¼ cup