WARM LAMB & CAULIFLOWER RICE SALAD

Prep 15 mins (plus mar­i­nat­ing) | Cook 15 mins | Serves 4

Singapore Women's Weekly (Singapore) - - DOMESTIC DIVA -

450 g lamb steak

1/3 cup ke­cap ma­nis

1 tsp five-spice pow­der

1 gar­lic clove, crushed

2 tb­sps peanut oil

½ head cauliflower, cut into flo­rets, blanched

1 red onion, thin wedges

2 tb­sps gin­ger, juli­enned

1 long red chilli, thinly sliced, plus 1 ex­tra to serve

250 g packet mi­crowave jas­mine rice, cooked

100 g sugar snap pea, trimmed

2 green onions, thinly sliced

1. Place lamb in a bowl. Pour over com­bined ke­cap ma­nis, spice and gar­lic. Turn to coat. Mar­i­nate 30 mins.

2. In a large non-stick fry­ing pan, heat half the oil on high. Drain lamb and re­serve mari­nade. Cook lamb 2 to 3 mins each side. Trans­fer to a plate and loosely cover with foil to rest.

3. In a clean pan, heat re­main­ing oil on medium. Saute cauliflower, onion, gin­ger and chilli 2 to 3 mins. Add re­served mari­nade and bring to boil. Add rice and peas, toss­ing 2 to 3 mins un­til heated through. 4. Slice lamb. Add to rice mix­ture. Sprin­kle with onion and ex­tra chilli.

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