Name: Warm lamb and cauliflower rice salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 450 gram lamb leg steak; 1/3 cup kecap manis (sweet soy sauce); 1 teaspoon five-spice powder; 1 clove garlic, crushed; 2 tablespoon peanut oil; 1/2 head cauliflower, cut into florets, blanched; 1 red onion, halved, cut into thin wedges; 2 tablespoon tablespoons ginger, julienned; 2 long red chillies, thinly sliced; 250 gram cooked jasmine rice; 100 gram sugar snap peas, trimmed

Warm lamb and cauliflower rice salad

This warm salad is perfect for winter, combining cool weather favourites lamb and cauliflower. Featuring ginger, chilli and sweet soy, this recipe packs a flavour punch

Serves 4

Prep

30M

Cook

15M

Marinate

30M

Total

45M

Ingredients

450 gram lamb leg steak

1/3 cup kecap manis (sweet soy sauce)

1 teaspoon five-spice powder

1 clove garlic, crushed

2 tablespoon peanut oil

1/2 head cauliflower, cut into florets, blanched

1 red onion, halved, cut into thin wedges

2 tablespoon tablespoons ginger, julienned

2 long red chillies, thinly sliced

250 gram cooked jasmine rice

100 gram sugar snap peas, trimmed

Method

1.Place lamb in a shallow dish. Pour over combined kecap manis, five spice and garlic. Marinate for at least 30 minutes.

2.In a large non-stick frying pan, heat half the oil on high. Drain lamb and reserve marinade, then cook for 2-3 minutes each side. Transfer to a plate. Set aside to rest, loosely covered with foil.

3.In a clean frying pan, heat remaining oil. Sauté cauliflower, onion, ginger and half the chilli for 2-3 minutes. Add reserved marinade and bring to the boil, then add rice and peas, tossing for 2-3 minutes until heated through.

4.Slice lamb and toss through rice mixture. Sprinkle with onion and remaining chilli to serve.

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