1、Asian lamb & grapefruit noodle salad with ginger dressing

A vibrant Asian-style salad with citrus flavours, fried shallots, seared lamb, herbs and light noodles

Asian lamb & grapefruit noodle salad with ginger dressing recipe

Ingredients

  • vegetable or sunflower oil, for frying, plus a drizzle
  • 3 banana shallots, thinly sliced then divided into rings
  • 3 lamb leg steaks (about 400g in total), fat trimmed
  • 2 large pink grapefruits
  • 1 cucumber, peeled into ribbons with a vegetable peeler, centre discarded
  • 1 red chilli, thinly sliced
  • small bunch mint, leaves picked
  • small bunch coriander, leaves picked
  • 200g rice noodle, cooked following pack instructions
  • thumb-sized piece ginger, peeled and finely grated
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp soft brown sugar
  • 2 tsp toasted sesame oil

Method

Test if the oil is hot enough by dropping in a ring of shallot; it should sizzle and brown within about 30 secs. Fry the shallots in batches until golden brown. Remove with a slotted spoon, drain on kitchen paper, season with salt and set aside.
  • Heat a large frying pan until hot. Rub the lamb with a little oil and some seasoning. Cook for 2-3 mins on each side for medium (depending on the thickness of the lamb), then transfer to a plate, loosely cover with foil and leave to rest for 5-10 mins.
  • Meanwhile, cut away the peel from the grapefruits using a small fruit knife, then cut into segments catching the juices over a large bowl. Add the segments to the bowl along with the dressing ingredients and gently mix. Add the cucumber, chilli, herbs, noodles and any resting juices from the lamb. Toss everything together, making sure all the ingredients are coated in the dressing, then pile onto a serving plate. Cut the lamb into thin slices and place on top of the salad, scatter over the shallots and serve straight away.

  • https://www.truecookbook.com/recipe/asian-lamb-grapefruit-noodle-salad-with-ginger-dressing-6999/

    2、Beef noodle salad with stem ginger dressing

    Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad
    Beef noodle salad with stem ginger dressing recipe

    Ingredients

    Method

    1. In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.

    3、Grilled salmon & mango salad with coconut dressing

    An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli
    Grilled salmon & mango salad with coconut dressing recipe

    Ingredients

    • 4 salmon fillets (about 125g each), boned and skinned
    • 1 tbsp light soft brown sugar
    • 100g green bean, trimmed
    • 1 large ripe mango, peeled and cut into slices
    • 2 shallots, very thinly sliced and broken into rings
    • handful mint or coriander leaves
    • 50g toasted desiccated coconut
    • 1 thumb-sized red chilli, thinly sliced
    • 3 tbsp coconut cream
    • juice 2 limes, plus wedges to serve
    • 1 tbsp fish sauce
    • 2 tsp soft brown sugar

    Method

    1. Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
    2. Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
    3. Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

    4、Pea & soya bean salad with fresh dill

    A light, spring-like salad which goes wonderfully with fish or chargrilled meats
    Pea & soya bean salad with fresh dill recipe

    Ingredients

    Method

    1. Cook the peas and soya beans in boiling salted water for 3-4 mins until just tender. Drain, then run under cold water until completely cooled.
    2. Meanwhile, make the dressing. Mix all the ingredients together, season, then stir until well combined. Toss the beans and peas in the dressing with the chopped dill and scatter over the sprigs to serve.

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