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Coconut lamb & pistachio rice salad New-recipe-icon

This lamb and green chilli winter salad is warming and fragrant, with coconut, pistachio and coriander. It can be plated up in 20 minutes flat

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 780
  • Carbohydrates 34
  • Saturated Fat 17
  • Sugar 4
  • Protein 40
  • Fat 52
  • Fibre 7
  • Salt 1.4

Nutrition per serving

  • Calories 780
  • Carbohydrates 34
  • Saturated Fat 17
  • Sugar 4
  • Protein 40
  • Fat 52
  • Fibre 7
  • Salt 1.4

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

  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.

  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.

  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.

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