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

Ingredients

More weights & measures

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

Stay Awake

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 487 cal

Kilojoules 2040 kJ

Protein 39 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 6 g

Sodium 340 mg

Calcium 120 mg

Iron 4 mg

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.