WARM LAMB & CAULIFLOWER RICE SALAD
Prep 15 mins (plus marinating) | Cook 15 mins | Serves 4
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.