Thai‐Style Lamb Mince Salad

Ingredients:
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200g lettuce leaves
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1 punnet cherry tomatoes, halved
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1 cucumber, cut into 1 cm slices
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½ cup mint and coriander leaves each
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1t peanut oil
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500g lamb mince
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4 spring onions, finely sliced
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1 large green chilli, seeded and sliced
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2t ginger, grated
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2T lime juice, fish sauce and brown sugar, each
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Salt to taste
Method:
Toss together lettuce leaves, tomatoes, cucumber and chopped herbs. Cover and chill. Heat a non‐stick frying pan over high heat, add oil and mince and cook for 10 minutes. Add spring onions, chilli and ginger, and cook for a further 5 minutes. Stir through limejuice, fish sauce and sugar. Divide the salad into bowls and top each with a portion of mince. Garnish with chopped chilli and serve with lime wedges.