This is a fresh and fragrant salad with a hint of punch and crunch, and it’s packed full of protein. Leftovers can be reheated the next day or added to Bubble and squeak (see my recipe).
Ingredients 16
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Method 5
Heat a wok over high heat and add the . Stir-fry the and quickly to caramelise, then add the . Toss well and brown the meat for 5 minutes, stirring to break up any lumps. Add the , and and stir-fry for 3 minutes.
Add the , , and . Mix the ingredients through and cook for 2 minutes until the cabbage softens a little.
Add the to the wok and cook for another 2 minutes, then add the and stir through for another minute.
Remove the wok from the heat, add the and and toss to combine.
To serve, fill the with the cooked beef mixture and serve with on the side to squeeze over.
Pam Brook's tips
For younger babies purée a lettuce leaf with 2 tablespoons beef mixture (no spice as per omissions), a few mint and coriander leaves and 2—3 tablespoons water.
For older babies sprinkle baby‘s serve with mint and coriander leaves — this makes great finger food.
For toddlers serve as for adults.
