The Thai beef salad impresses with its many flavors; the flavors are sweet, sour, salty and umami. We have adapted the dish by using lamb instead of steak. View the recipe for a spicy Thai Lamb salad here.
Spicy Thai lamb salad
For 4 people
Preparation time:10 minutes
Cooking time:10 minutes
Ingredients:
• 500g minced lamb
• 1 teaspoon peanut oil
• 1 red onion, peeled, halved and sliced
• 2 cloves garlic, crushed
• 1 teaspoon fresh ginger, finely grated
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 4 spring onions, finely chopped
• Juice of 1 lime
• 2 chillies, finely chopped
• 1 tablespoon fresh mint, chopped
• 1 tbsp fresh coriander, chopped
• 60 g unsalted peanuts, roasted and chopped
• 2 300 g bags of udon noodles, cooked
Before serving
• 80 g mixed vegetables (kale, beetroot and arugula)
Preparation
Heat the oil in a large wok over high heat and sauté the onion for 5 minutes until soft and caramelised. Add minced lamb and cook for 5 minutes. Cut the meat as it browns with a wooden spoon.
Add the garlic, ginger, fish, soy and chilli sauce. Let it cook for a minute and then add half of the spring onions, lime juice, chili and herbs.
Heat the noodles according to package instructions and arrange in serving dishes. Top with the mincemeat mixture and sprinkle with the remaining spring onions, chili, herbs and peanuts. Drizzle with the remaining lime juice.
Tip: go for a side dish made from mixed leaf salads or kale, beetroot and arugula.
