Quick winter recipe for 4 people, takes only 10 mins; recipe has pistachio, coconut flake, coconut rice, coriander, mint, lime, olive oil, korma paste, lamb leg steak and green chilli.
Coconut lamb & pistachio rice salad
Course: Quick winter
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
