Add a little spice to your summer holidays with these flavour-packed festive meals — all of them ready in a flash!
add spice to summer with flavour-filled meals
THAI LAMB SALAD
Serves 4 Cost per serve $7.80 Time to make 20 min diabetes friendly dairy free
600g lean lamb leg steaks
2 red capsicums, thinly sliced
1 x 250g punnet cherry tomatoes, halved
2 medium Lebanese cucumbers, thinly sliced
4 cups mixed salad leaves
Zest and juice of 2 limes
2 teaspoons fish sauce
1 teaspoon caster sugar
1 teaspoon chilli flakes
1 cup fresh coriander leaves
¼ cup roughly chopped roasted peanuts
1 x 250g pouch microwavable
black or brown rice, heated
1 Heat a barbecue hotplate or large chargrill pan over high heat and spray with olive oil.
2 Cook lamb for 2–3 minutes each side. Set aside. 3 Combine the capsicum, tomatoes, cucumber and salad leaves in a bowl. Combine lime zest and juice, fish sauce, sugar and chilli flakes in a small bowl.
4 Add half of the dressing to the salad and toss well. Divide the salad between two plates. Slice lamb into thin slices and add to salad. Drizzle with remaining dressing, and garnish with coriander and peanuts. Serve lamb salad with heated rice on the side.