Method
1. Char grill Scotch fillet both sides, on a high heat to medium rare
2. Transfer to an insulated serving bowl
3. Throw prawns into hot pan after the steak and cook quickly
4. Add to steak and keep hot
5. Add rice vermicelli to a clean large mixing bowl
6. Cover with hot water then set aside
7. Add baby spinach, coriander, fresh basil leaves, mint leaves, cucumber, grape tomato, red onion, red bell pepper, mangetout and kaffir lime leaves to a clean serving plate
8. Add fresh chilli, garlic clove, ginger, kaffir lime leaves, lemongrass stalk, coriander, fresh basil leaves, mint leaves, coconut sugar, tamari, fish sauce, sesame oil, extra virgin olive oil, lime juice and lemon juice to the TM5 bowl
9. Blend with MC fitted - approx 20 sec, speed 10
10. Drain noodles
11. Place drained noodles on top of salad, top with sliced steak, prawns and finish with dressing
12. Serve with lime
13. There will undoubtedly be left over dressing. Store this in an airtight jar in the fridge until the next time you need a fantastic salad. It can be instant!