Thai lamb and rice noodle salad

Instructions

1 Cook rice noodles in boiling salted water for 6 minutes. Drain and refresh in cold water. Drain again then dry off with tea towel or paper towel before using. Place lamb in dish and cover with curry paste. Leave to infuse while cooking vegetables.

2 Spray capsicums lightly with oil then transfer to open grill. Turn to ensure even cooking. Remove after 2-3 minutes while still firm but seared. Brown lamb: first spray hot barbecue plate with oil, add lamb and cook each side for 3 minutes. Remove, cover with tinfoil and rest for 2 minutes.

3 Line a long platter with cos leaves. Layer rice noodles over the base. Scatter over tomatoes, cucumber, grilled capsicums and red onion. Slice lamb into thick slices and pile on top.

4 Combine honey, lime juice, oil and whisk well. Pour dressing over salad and top with mint.

To feed a crowd

• Allow 100g lamb for each person. For large numbers of 10 or more you can use a butterflied lamb leg: ask your local butcher to prepare lamb for you.
• Double or triple the amount of rice noodles to suit numbers.
• 50g curry paste will easily stretch to accommodate 5 people.
• Allow 1 small capsicum per person or 1/2 large capsicum, plus 4 cos leaves per person.
• Measure 1/2 heaped cup cherry tomatoes or 1 large tomato per person.
• Give 1/4 cucumber per person, plus 1/4 onion per person.
• Double dressing quantities to serve up to 10 people.
• Allow at least 1 tablespoon fresh herbs per person.