- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 780
- Carbohydrate Content: 34g
- Fat Content: 52g
- Fiber Content: 7g
- Protein Content: 40g
- Saturated Fat Content: 17g
- Sodium Content: 1.4g
- Sugar Content: 4g
Coconut lamb & pistachio rice salad Recipe
Coconut lamb & pistachio rice salad is a Quick winter recipe for 4 people, takes only 10 mins; recipe has pistachio, coconut flake and coconut rice.
Ingredients
- Coriander - small pack coriander, leaves and stalks roughly chopped
- Olive Oil - 4 tbsp olive oil
- Mint - 2 small packs mint, leaves picked
- Lime - 2 limes, zested and juiced
- Pistachio - 100g pistachios roughly chopped
- Green Chilli - 1 green chilli, finely sliced
- Lamb Leg Steak - 4 lamb leg steaks
- Korma Paste - 4 tbsp Korma paste
- Coconut Flake - 40g coconut flakes
- Coconut Rice - 2 x 250g pouches microwave coconut rice
Instructions
- Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
- Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.
- Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.