Spicy Thai Lamb Salad

Serves 4

500g lamb or chunky lamb steaks
150g cherry tomatoes, halved
small bunch coriander, finely chopped
small bunch mint, finely chopped
1 red onion, finely sliced
small bag beansprouts
bag of mixed leaves
3 tbsp unsalted roasted peanuts, roughly crushed
rice noodles cooked according to the packet, drained, cooled & dressed with sesame oil

For the dressing:
1 tsp dark brown sugar
juice 2 limes
1 red chilli, finely sliced
2 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp sesame oil
1 clove garlic, finely chopped

If you need to cook the lamb: season the meat with salt and pepper and rub in some oil. Heat a heavy-bottomed frying pan and when hot sear the lamb on all sides. This should take about 3-4 minutes per side, if you want the lamb to be rare. When cooked put to one side to cool, then slice fairly thinly.

Mix all the ingredients for the dressing together, check for seasoning (if you'd like it sweeter add more sugar, and if you'd like it hotter add more chilli). When ready to serve put the salad ingredients and meat in a serving bowl, pour over the dressing, gently mix together, scatter over the peanuts and serve on top of the cooled rice noodles.