Shredded Lamb Salad with Thai Dressing

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One of the my biggest food gripes is having to take lunch to work. I work in what you might call The Middle of Nowhere, and while we do have a single coffee shop, there are only so many toasted sandwiches you can have before hemorrhaging money and ballooning from all the bread. But preparing a decent lunch that can be eaten (a) without an oven or stove, and (b) out of a tupperware, is a real challenge. I guess the moms out there are nodding sagely – they have been dealing with this problem since their kids started playschool – but at least their kids aren’t fighting the post-30 spread. This salad is also great if you buy the carrots and beetroot already julienned – then there is very little to do other than throw everything together. I use leftover slow-roasted lamb that I have in the freezer, but you could also quickly pan-fry a lamb steak and slice it thinly.

Shredded Lamb Salad with Thai Dressing

250g cooked, shredded lamb
120g julienne carrots
120g julienne beetroot
100g roasted peanuts or cashews
100g baby spinach
2 tblsp soya sauce
2 tblsp lime juice
1 tblsp dark brown sugar
1-2 tblsp peanut butter
4 drops sesame oil
1 fresh chilli, chopped finely
a spring onion, to garnish
 serves 2

Rinse the baby spinach, cut off any offensive stalks, and shred roughly. Mix with the julienne carrots and beetroot and stir through the peanuts. Plate the salad base, and then top with the shredded lamb (that has been heated through in the microwave). Mix the soya sauce, lemon/lime juice, sugar, peanut butter, sesame oil and fresh chilli together, and heat until the peanut butter is melted and everything can be well combined. Spoon over the salad as desired. Slice thin diagonal slices of spring onion and sprinkle on top to garnish. Eat and feel smugly healthy.

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