This spicy lamb salad would be great for a lunch or light dinner.

Ingredients

• 400 grams lamb striploin
• 2 tblsp each chopped fresh basil, coriander and mint
• 2 tsp each minced garlic and chilli
• 2 tblsp olive oil
• 2 carrots, peeled and finely sliced
• 100 grams snow peas, sliced
• 150 grams cellophane rice noodles
• 4 spring onions, trimmed and shredded
• ½ telegraph cucumber, deseeded and sliced
• Dressing
• 2 tsp minced fresh ginger
• 1 tsp minced fresh chilli
• 1 tblsp caster sugar
• ½ lime, finely chopped
• 1½ tblsp fish sauce
• ¼ cup water

Method

1. Cut the lamb into thin strips and place in a bowl with the basil, coriander, mint, garlic, chilli and oil. Toss to coat and allow to marinate for 20 minutes.
2. Blanch the carrot strips and snow peas quickly. Soak the cellophane noodles in boiling water for 20-30 minutes until tender and then cut into 10cm long lengths. Drain well on paper towel.
3. Cook the lamb over a high heat for about 3-4 minutes until browned and just cooked. Toss the lamb and vegetables together with the noodles and dressing ingredients.
4. Dressing
5. Put the ginger, chilli, sugar, lime, fish sauce and water into a blender and process to make a smooth sauce.