PULLED BEEF SALAD WITH MINT & AVOCADO

ingredients | serves 2 | time 40 mins

380g pack slow cooked beef brisket • 2 echalion shallots, thinly sliced into rings • 2 essential Lemons, juices reserved • 3 tbsp Cooks’ Ingredients Thai Sweet Chilli Sauce • 350g tub Thai sticky rice • 1 Waitrose 1 Perfectly Ripe Extra Large Avocado, stoned and sliced • ½ x 25g pack mint, leaves picked • 1 Cooks’ Ingredients Red Thai Chilli, thinly sliced

step 1

Preheat the oven to 200°C, gas mark 6. Cook the beef for 30 minutes, following pack instructions. Discard any large pieces of fat from the liquor before you cook

step 2

Toss the shallots with 5 tbsp lemon juice and the sweet chilli sauce to create a dressing, then set aside. When the meat is cooked, lift it from the juices and pull to shreds using two forks. Add 2 tbsp of the cooking juices to the shallots and sweet chilli sauce

step 3

Meanwhile, heat the sticky rice according to the pack instructions. Toss the meat with the dressing, avocado, mint leaves and fresh Thai chilli, then serve straightaway with the sticky rice

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