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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
