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Warm Lamb salad with a Thai Style DRessing
A quick and easy salad to prepare with lots of zingy flavours. Serves two as a main or four as a Starter.
Course
Main Course, starter
Cuisine
Fusion, International
Keyword
quick, salad, summer
Skill Level
Easy
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
2
Calories
351
kcal
Author
Jacqueline Bellefontaine
Ingredients
Salad
250
g
lean lamb
100
g
beansprouts
1
small
red onion
1
tablespoon
rapeseed or olive oil
50
g
rocket or baby spinach leaves
15
g
coriander leaves
15
g
mint leaves
15
g
basil leaves
Dressing
1
tbsp
lime juice
1
teaspoon
dark muscovado sugar
1
teaspoon
fish sauce
1
teaspoon
rapeseed or olive oil
½
teaspoon
soy sauce
1
red chilli
seeded and chopped
metric
-
US cups
Instructions
First prepare the ingredients for the salad. Trim the lamb and cut into thin strips. wash and drain the beansprouts, slice the onion.
To make the dressing, combine all the ingredients together in a small bowl and whisk together with a fork.
Heat the oil for the salad in a frying pan or wok and fry the lamb over a high heat for 2 – 3 minutes until browned on all sides.
Add the onion and stir fry for about 2 minutes until just beginning to soften but still retaining some bite.
Toss in the bean sprouts and cook for 1 minute.
Meanwhile, toss together the rocket or spinach and the herbs. Add the dressing and toss to coat the leaves.
Add the ingredients from the pan and toss with the leaves. Serve immediately.
Notes
Nutrition information is calculated using
an online nutrition database - is approximate and is meant as a guideline only.
Nutrition
Serving:
1
as a main
|
Calories:
351
kcal
|
Carbohydrates:
19
g
|
Protein:
32
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Cholesterol:
83
mg
|
Sodium:
438
mg
|
Potassium:
1064
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1960
IU
|
Vitamin C:
95.2
mg
|
Calcium:
199
mg
|
Iron:
7.4
mg