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, absolutely perfect for a mid-week feast.
Method
Based on 4 servings, adjust as needed.
Step 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. Heat 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.
Step 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 (you can also cook them in a large pan or in the air fryer).
Step 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 green chilli.