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 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)
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.
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.
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