Preparation time is 35minutes
Cook time is 10minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
For the dressing
- 1tablespoons sesame oil
- 1 medium chilli, sliced
- 3tablespoons lime juice
- 1 cloves garlic, peeled and minced
- 5tablespoons soy sauce
- 1/2teaspoons fish sauce
- 600grams lamb leg steaks, boneless, trimmed
- 1 large cucumber
- 2 large carrot
- 100grams radishes, finely sliced
- 80grams watercress
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
1670kJ
Protein
32.2grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Lamb adds a protein hit to this lime and chilli packed salad.
Instruction tip
Garnish with chopped peanuts and sliced spring onions.
Method
Step 1 of 4
Whisk together the ingredients for the dressing in a small bowl. Place the lamb steaks in a shallow dish, pour over half the dressing, cover and marinate for 30 minutes.
Step 2 of 4
Slice the carrots and cucumber into thin ribbons with a vegetable peeler and finely slice the radishes. Add to a bowl with the watercress and toss with the remaining dressing to coat.
Step 3 of 4
Heat a large griddle or frying pan on a medium high heat. Discard the marinade and add the lamb steaks to the pan. Cook for 3 minutes on each side for medium. Remove from the pan, wrap in foil and rest for 3 minutes.
Step 4 of 4
Divide the salad between four bowls, top each with thinly sliced the lamb steaks and fresh coriander and serve.
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