• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, using a vegetable peeler, peel cucumber (stopping when you reach the seeds in the centre) into ribbons. • Cut apple into thin sticks. • Cut lime into wedges.

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain excess oil from the pan. • Add sweet soy seasoning and ginger lemongrass paste and cook, until fragrant, 1 minute. • Remove from heat and stir in sweet chilli sauce, the soy sauce and a squeeze of lime juice, until beef is coated.

• In a medium bowl, combine cucumber, apple, deluxe salad mix and sesame dressing. Season to taste. • Divide rice and deluxe sesame salad between bowls. Top with Thai chilli ginger and lemongrass beef larb. • Tear over mint. Serve with remaining lime wedges. Enjoy!