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Warm Asian Salad Warm Asian Salad

Warm Asian Salad

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Preparation: 30 mins  (plus 0 mins marination)
Cooking: 10 mins
  • 4 lamb leg steaks
  • Ingredients for marinade
  • 1 teaspoon vegetable oil
  • 80ml low sodium soy sauce
  • 2 garlic cloves, crushed or finely chopped
  • 1 x 2.5cm piece of root ginger, peeled and finely chopped or grated
  • 1 tablespoon honey
  •  ½ teaspoon Chinese five spice powder
  • Pinch chilli flakes
  • Juice of ½ lime
  • For the salad
  • 200g sugar snap peas, halved
  • 1 cucumber, sliced into ribbons, using a vegetable peeler
  • 1 mango, peeled, stoned and cut into strips
  • 150g baby spinach leaves
  • 8 radishes, cleaned, trimmed and sliced
  • Small handful freshly chopped mint
  • To serve
  • 2 limes, cut in half

•  In a large bowl mix the marinade ingredients together. Add the lamb and coat well. Cover and set aside for at least 20 minutes.

•  Heat a non-stick frying pan until hot. Remove the steaks from the marinade and cook for 2-3 minutes on each side. Transfer to a plate, cover with foil and leave to rest for 5 minutes before slicing.

•  Pour the remaining marinade into the pan and bring to a boil, reduce the heat and simmer for a few minutes until the sauce is thick.

•  Meanwhile, put the sugar snap peas into a pan of boiling water and boil for 1 minute. Drain, cool and place into a bowl with the prepared cucumber, mango, spinach leaves, radishes and mint. Mix and arrange onto a large serving plate.

•  Top with the lamb, drizzle with the sauce and lime juice and serve Immediately.

Recommend this recipe