Carb-Conscious Asian Lamb Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 2clov garlic
• 300g lamb mince
• 10g Balinese seasoning
• 50g mixed salad leaves
• 20g roasted peanuts
• 10ml vegetable oil
• 15ml white vinegar
• 15ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Halve the cucumber lengthwise and thinly slice on an angle. Shred the carrot using a julienne peeler (see Kitchen 101) or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves.
2. Step 2 — Brown lamb
   Heat 1 tsp vegetable oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Add seasoning
   Add the garlic and Balinese seasoning to the lamb and cook, stirring, for 1 min or until fragrant. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Dress salad
   Put 1 tbs white vinegar, 1 tbs soy sauce, 1 tsp vegetable oil and 1 tsp sugar in a large bowl and whisk to combine. Add the cucumber, carrot and salad leaves and toss to combine.
5. Step 5 — Serve up
   Divide the salad among bowls and top with the lamb mixture. Scatter over the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Do you own a julienne peeler? We love using it in our recipes, as it makes short work of veggie prep. It looks similar to a veggie peeler but with serrated teeth. You simply drag the peeler along the vegetable – and voila! – you have a pretty pile of professional-looking julienne strips.

Allergens

Sojabohnen, Sulfit, Peanut