Thai lamb salad

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 coriandercilantroX
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.

Nutrition Info (per serve)

Kilojoules 2040kJ

Calories 487cal

Protein 39g

Total fat 17g

–Saturated fat 4g

Carbohydrates 40g

–Sugars 10g

Dietary fibre 6g

Sodium 340mg

Calcium 120mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.