Thai-style lamb salad with mint and coriander

Thai-style lamb salad with mint and coriander

Serves 2

For the dressing:
1 red chilli, very finely sliced
2 garlic cloves, crushed
1 tbsp coriander stems, chopped
Pinch of salt
2 tsp sugar
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp rapeseed oil

For the salad:
250g lamb leg steaks
Salt and black pepper
1 tbsp rapeseed oil
100g mixed leaves
10 cherry tomatoes, halved
2 shallots, very finely sliced
½ a cucumber, halved horizontally, sliced
4 tbsp fresh mint leaves, chopped
4 tbsp fresh coriander leaves, chopped

To serve:
Fresh mint leaves
Fresh coriander leaves
1 tbsp peanuts, roughly chopped

  1. In a pestle and mortar, grind the chilli, garlic, coriander stems and a small pinch of salt until a smooth paste forms.
  2. Add the remaining ingredients for the dressing. Taste and add more sugar, lime juice and/or fish sauce, if desired. Set aside.
  3. Season the lamb steaks with salt and pepper. Heat the oil in a pan over a high heat until very hot.
  4. Cook the lamb for two minutes per side, or until done to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for 10 minutes.
  5. Slice the lamb thinly against the grain and place in a bowl with the remaining salad ingredients. Add any juices that have been released onto the plate into the dressing.
  6. Pour the dressing over the salad and toss gently. Divide between serving plates and scatter with extra fresh mint and coriander and some chopped peanuts.

Per serving: 440kcals, 23.5g fat (4.4g saturated), 15.2g carbs (8.4g sugars), 38.2g protein, 2.4g fibre, 1.574g sodium