Add a lit­tle spice to your sum­mer hol­i­days with these flavour-packed fes­tive meals — all of them ready in a flash!

Healthy Food Guide (Australia) - - CONTENTS -

add spice to sum­mer with flavour-filled meals


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.

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