huge salad turned out as the perfect solution.
A huge chunk of oyster blade, cut into 'flat iron' steaks and
marinated in soy, lime, ginger and chilli before being seared on the
bbq.
Served over finely sliced carrot, lettuce & cucumber, Thai basil,
corriander, cherry tomatoes, been sprouts and glass noodles and
dressed with the traditional spicy, sour, salty and sweet Thai dressing.
mmmmm.....
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