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Serving amount:
  • Beef mince
  • 1 ATLAS larb dressing tub
  • 1 ATLAS peanut & shallot mix
  • 1 baby cos lettuce
  • 1 cucumber
  • 1 green beans bag
  • 1 long red chilli
  • 1 red onion*
  • 1 coriander bunch*
  • 1 mint bunch*

Pantry staples: Cooking oil, salt

Allergens: Onion, nuts (peanut) 

Chef's note: Larb is the perfect hot weather food - crunchy, light, spicy, zesty and flavoursome! Traditionally, a toasted rice powder is added to larb to give another level of texture and flavour. It is made by toasting glutinous rice then pounding it into a powder. Alternatively, it can be purchased from speciality shops. 

* Use half of the onion in this dish, saving half for the chicken curry. 

* Coriander and mint may be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Thinly slice the onion* and cos lettuce. Cut the cucumber and chilli on the diagonal. Cut the beans into 2cm pieces. Pick some of the coriander leaves* and mint leaves*. Finely slice 1 teaspoon per 2 people of the mint leaves. 

2. Cook the beef 

Heat a splash of oil in a frying pan over high heat. Once the pan is hot, add the beef and cook for about 5 minutes, breaking up the mince, or until the water from the beef has evaporated and the beef is browned and crisp. 

3. Make the salad 

Meanwhile, combine the cos lettuce, onion, cucumber, chilli to taste, sliced mint and half of the peanut and shallot mix. Add half of the coriander leaves and half of the mint leaves. As you add the herbs to the salad, use your hands to roughly tear them into smaller pieces. 

4. Add the beans 

Once the beef is crisp, add the beans and cook for 1 minute, stirring, or until the beans are vibrant. Set aside the mixture to cool slightly. 

5. Add the beef mixture 

Once the beef mixture has cooled down slightly, add it to the salad along with the larb dressing to taste (see chef’s tip). Mix well to coat all the ingredients in the dressing. 

6. To serve 

Divide the beef larb between serving plates. Serve with the remaining coriander, remaining mint and remaining peanut and shallot mix. 

Chef’s tips: 

Step 1: Place the picked herbs in a bowl of cold water with a couple of ice cubes for at least 5 minutes. This will make sure that the herbs are crisp for serving. 

Step 5: Taste the larb dressing before adding it all to the salad. Adjust the seasoning to your taste by adding sugar for sweetness or salt for saltiness. Then add as much or as little of the sauce as you like.