Thai lamb salad

Serves: 2
Time to make: 20 mins

Total cost: $ 19.60 / $ 9.80 per serve

(at time of publication)

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 coriandercilantroX
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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