Method
Step 1
Preparation: Prepare all ingredients as indicated above.
Step 2
Seed Mix: Place a small pan on high heat and dry toast the Seed Mix until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Step 3
Cucumber: Using a potato peeler, slice the flesh of the cucumber lengthways into ribbons. Discard the seeds.
Step 4
Dressing: Mix together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil (see quantity above) and season with salt and pepper to taste.
Step 5
Salad: Mix together the radishes, mint, baby spinach, cucumber ribbons and red onion slices. Mix in the dressing.
Step 6
Beef kebabs: If the beef cubes are too large, cut them into 2cm cubes. Place them in a large bowl and season generously with salt and pepper. Add the chilli flakes (optional) and mixed herbs, drizzle with a little olive oil and mix well. Slide the cubes onto the skewers (about 3-4 per skewer). Place a large frying pan on a medium-high heat. Place the kebabs in the pan (if your pan is too small, do this in batches) and cook for 5-6 minutes until golden and cooked but still slightly pink in the centre. Use the skewers to turn the kebabs on all sides to make sure they’re evenly cooked.
Step 7
Serve the kebabs with the salad on the side, topped with the Seed Mix.