Thai Lamb & Rice Noodle Salad
BBQ flavours mixed with Asian spiciness combine in this salad that is packed full of freshness and flavour.
Servings: 4
Ingredients
- 150 g rice stick noodles
- 125 g 4x lamb leg steaks or lamb loins
- 50 g red Thai curry paste
- 3 different-coloured capsicums cut into wedges
- oil spray
- 1 cos lettuce washed, leaves separated
- 300 g 2x cherry tomatoes some cut in half
- 1 telegraph cucumber sliced thickly
- 1 large red onion finely sliced
- 1 Tbsp liquid honey warmed
- 2 Tbsp lime or lemon juice
- 3 Tbsp peanut oil
- ¼ cup fresh mint chopped
Instructions
- Cook rice noodles in boiling salted water for 6 minutes. Drain and refresh in cold water. Drain again and dry off with a tea towel or paper towel before using. Place lamb in dish and cover with curry paste. Leave to infuse while cooking vegetables.
- Spray capsicums lightly with oil then transfer to open grill. Turn to ensure even cooking. Remove after 2-3 minutes whilst still firm but seared. Brown lamb: first spray hot barbecue plate with oil, add lamb and cook each side for 3 minutes. Remove, cover with tinfoil and rest for 2 minutes.
- Line a long platter with cos leaves. layer rice noodles over the base. Scatter over tomatoes, cucumber, grilled capsicums and red onions. Slice lamb into thick slices and pile on top.
- Combine honey, lime juice, oil and whisk well. Pour dressing over salad and top with mint.
Notes
From: Sunderland, Tracey (Jan 2013) in: BBQ Crowd-Pleasers Healthy Food Guide