Lamb and Noodle Salad

Ingredients

750g lamb fillet

Salad
¼ cabbage, shredded
½ bunch shallots, sliced
½ large red capsicum, finely sliced
225g packet crispy noodles

Dressing
¼ cup sunflower oil
¼ cup white vinegar
2 Tbsp castor sugar
2 Tbsp light soy sauce
Few drops sesame oil

Method

Combine the cabbage, shallots and capsicum.

Combine the dressing ingredients. When ready to serve, toss the crispy noodles and the dressing through the salad.

BBQ the lamb fillets until just pink on the inside – about 8 minutes – turning occasionally. Slice thinly and pile on top of individual serves of crispy noodle salad.

Serves 4

Recipe kindly provided by New Zealand Beef & Lamb, www.recipes.co.nz