My world ON A PLATE

BANGKOK

Lamb, harissa and fennel salad

30 MINUTES | SERVES 4 EASY | LC

Everywhere you turn in this beautiful, bustling city there is a new sight, sound and smell just waiting to be discovered – no wonder Bangkok is the world’s most visited city. Food is a 24-hour operation with wonderfully diverse dishes from around the world. My first visit to Thailand in 2009 was the traditional beach escape. We ate Thai beef salad with every meal because it was so delicious. I quickly learned how to make it and have been doing so ever since. The original recipe is fiercely fiery with chillies, garlic, fish sauce, celery leaf, tomatoes, cucumber, onion and juicy seared beef. This is my version, untraditional but taking inspiration from the classic.

basmati or long-grain rice 1 heaped tsp
vegetable oil for frying
boneless lamb leg steaks 2 x 150g
fennel 1 bulb, very thinly sliced
pomegranate seeds 100g, plus extra to serve
spring onions 4, thinly sliced diagonally (green and white parts)
mint leaves a handful, rolled up and cut into thin ribbons

DRESSING

rose harissa 1 heaped tbsp
lime 1, juiced
runny honey 2 tbsp
light soy sauce 2 tbsp

• Toast the rice in a dry pan over a medium-high heat for 5-6 minutes or until the