Thai lamb salad

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

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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

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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

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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.

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