Coconut lamb & pistachio rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 100g pistachios roughly chopped
- 40g coconut flakes
- 2 x 250g pouches microwave coconut rice
- small pack coriander, leaves and stalks roughly chopped
- 2 small packs mint, leaves picked
- 2 limes, zested and juiced
- 4 tbsp olive oil
- 4 tbsp korma paste
- 4 lamb leg steaks
- 1 green chilli, finely sliced
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
