Thai lamb salad
Nutrition Info.(per serve)
300g lamb leg steaks
1 red capsicum, thinly sliced
1 cup halved cherry tomatoes
1 Lebanese cucumber, thinly sliced
2 cups mesclun or other salad leaves
juice and zest of 1 lime
1 teaspoon fish sauce
½ teaspoon sugar
½ teaspoon chilli flakes
½ cup fresh coriandercilantroX
2 tablespoons roughly chopped roasted peanuts
1 cup cooked brown or black rice
Total fat 17g
Saturated fat 4g
Dietary fibre 6g
1 Spray a barbecue grill or heavybased pan with oil and heat to high.
2 Cook lamb steaks for 2-3 minutes each side, until done to your liking. Set aside to rest.
3 In a bowl, combine capsicum, tomatoes, cucumber and salad leaves. In a cup, combine lime zest and juice, fish sauce, sugar and chilli flakes.
4 Add half of the dressing to the salad and toss well. Divide between 2 plates. Slice lamb into 1cm slices and add to salad. Drizzle with remaining dressing and garnish with coriander and peanuts. Serve with rice on the side.
Make it gluten free: Check fish sauce is gluten free.
Make it vegan: Substitute diced tempeh for lamb and seaweed flakes for fish sauce.