• low fat 1.9g 1.9%
  • low sat fat 1g 1%
  • med salt 157mg 0.15%
  • low sugar 2.2g 2.2%
*As guideline of daily recommended intake per 100g

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Thai-style dressing

Cooking method:

  1. Season the meat with pepper.
  2. Cook in a non-stick pan over a high heat until well browned on both sides but rare inside. (Depending on the pan used, you may need to brush the pan surface lightly with oil to prevent the meat from sticking). Transfer the meat to a plate and allow it to rest for 4 to 5 minutes.
  3. In a bowl create a salad by combining the rocket (or mixed lettuce leaves), cucumber, cherry tomatoes and mint.
  4. Slice the meat thinly across the grain and add to the salad mix.
  5. To make the dressing, place the garlic, coriander, chillies, lime juice, fish sauce, sugar and spring onions in a food processor and process until well blended, about 1 minute.
  6. Pour the dressing over the salad and toss lightly. Serve. 

Nutritional information:


Average Quantity per Serving Average Quantity per 100g
Energy 909kJ (217Cal) 260kJ (62Cal)
Protein 29.2g 8.3g
Fat, Total 6.7g 1.9g
- Saturated 2.9g less than 1g
- Monunsaturated 2.9g less than 1g
- Polyunsaturated less than 1g less than 1g
Cholesterol 80.0mg 22.8mg
Carbohydrate 8.0g 2.3g
Carbohydrate(Avail) 8.0g 2.3g
- Sugars 7.8g 2.2g
Water 296g 84.5g
Dietary Fibre 3.7g 1.1g
Sodium 550mg 157mg
Potassium 871mg 249mg
Magnesium 53.8mg (17%RDI) 15.4mg
Calcium 77.4mg (10%RDI) 22.1mg
Phosphorus 324mg (32%RDI) 92.5mg
Iron 4.5mg (38%RDI) 1.3mg
Zinc 5.2mg (44%RDI) 1.5mg
Thiamin 0.2mg (19%RDI) 0.1mg
Riboflavin 0.4mg (23%RDI) 0.1mg
Niacin 7.4mg 2.1mg
Niacin Eq 13.2mg (132%RDI) 3.8mg
Vitamin C 50.7mg (127%RDI) 14.5mg
Folate 82.2ug (41%RDI) 23.5ug
Vitamin A 140ug (19%RDI) 40.0ug
Retinol less than 0.01ug less than 0.01ug
B-Carotene Eq 844ug 241ug

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