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Thai lamb salad

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Serves: 2
Time to make: 20 mins

Thai lamb salad

  • Ingredients

  • Nutrition Info.(per serve)

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

Nutrition Info

  • 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

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.


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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.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Dec 2018
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