Colourful, exciting, healthy and full of big flavours and textures, this salad perfectly celebrates lovely crisp slivers of leftover roast lamb, which in turn are paired with lamb’s two best mates, Mr Mint and Mr Chilli. It never fails to deliver and is also happy when wodged into a little tortilla, rolled and wrapped – enjoy.
Peel the ginger, then finely grate it with half the chilli into a small bowl. Add the oil, vinegar and soy sauce to make a dressing, then put aside.
Put the noodles into a bowl, cover with boiling water and soak for around 15 minutes, or until tender, moving them about with tongs every now and then to separate them. Speed-peel the carrots into long ribbons, erratically slice the cucumber (I’m loving my crinkle cut knife – you should get one!), and put both into a large salad bowl. Trim the lettuces, cut into random wedges and place on top of the carrots and cucumber. Pick over the mint leaves. Drain the noodles and add to the salad bowl.
Finely slice or shred the lamb, then put into a large frying pan on a high heat with the sesame seeds. Toss together and fry for a few minutes, or until the lamb is nice and crispy and the seeds are golden.
Mix up the dressing, drizzle it over everything in the salad bowl and toss together until well coated. Finely slice the remaining chilli and scatter over, then top with the crispy sesame lamb and serve right away.
Tip If you go to your greengrocer, you can get a small handful of lots of different veg by weight – such as sugar snaps or mangetout, fresh peas and radishes – making this salad even more exciting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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