Thai lamb salad
Have this Thai salad for two on the table in twenty minutes - and be sure to try it with black rice!
Serves: 2
Time to make: 20 mins
Total cost: $19.60 / $9.80 per serve
(at time of publication)
Ingredients
- spray oil
- 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 coriander
- 2 tablespoons roughly chopped roasted peanuts
- 1 cup cooked brown or black rice
Instructions
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.
Variations
Make it gluten free: Check fish sauce is gluten free.
Make it vegan: Substitute diced tempeh for lamb and seaweed flakes for fish sauce.
Nutrition Info (per serve)
-
Calories 487cal
-
Kilojoules 2040kJ
-
Protein 39g
-
Total fat 17g
-
–Saturated fat 4g
-
Carbohydrates 40g
-
–Sugars 10g
-
Dietary fibre 6g
-
Sodium 340mg
-
Calcium 120mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Bryce Carleton
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
