(Almost Ready) Beef Rendang With Coriander Salad

Prep:

1. Wash and dry salad.
2. Wash and chop tomato.
3. Zest lime and cut in half.
4. Crush or chop peanuts.
5. Wash coriander finely chop stems and roughly chop leaves.

Method:

1. Use a ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. Empty the curry into a saucepan and gently heat.
3. Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot. ) alongside the salad.
4. Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine.
5. Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish).