Asian lamb & grapefruit noodle salad with ginger dressing

QServes 6

QPrep 20 mins

QCook 10 mins

sunflower oil, for frying and drizzling 3 banana shallots, peeled, thinly sliced,

then divided into rings

3 lamb leg steaks (about 400g total),

fat trimmed

2 large pink grapefruits

1 cucumber, peeled into ribbons,

seeded core discarded

1 red chilli, thinly sliced small bunch each of mint and

coriander, leaves picked

200g rice noodles, cooked

FOR THE GINGER DRESSING thumb-sized piece ginger, peeled

and finely grated

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp light brown soft sugar

2 tsp toasted sesame oil

1 Heat a pan no more than two-thirds full of oil – it’s ready when a shallot ring sizzles and browns within 30 seconds. Fry the shallots in batches until golden, then drain on kitchen paper, season with salt and set aside. 2 Heat a frying pan until hot. Rub the lamb with a little oil and some seasoning. Cook for 2-3 mins on each side for medium (depending on the thickness), then transfer to a plate, loosely cover and leave to rest for 5-10 mins. 3 Cut the peel from the grapefruits, then slice into segments over a large bowl to catch the juices. Add the segments to the bowl with the dressing ingredients and mix. Add the cucumber, chilli, herbs, noodles and any resting juices from the lamb. Toss, then pile onto a serving plate. Cut the lamb into thin slices and put on top of the salad. Scatter over the fried shallots and serve straightaway.

PER SERVING 331 kcals, fat 12g, saturates 5g,

carbs 38g, sugars 10g, fibre 2g, protein 15g, salt 1.1g