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Mini Thai Lamb Salad Bites

These mini thai lamb salad bites contain bursts of fresh thai flavours on bite-sized rounds of cucumber.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 16

Ingredients

  • 250 g Lamb Backstrap
  • 1 large Cucumber, sliced into 3/4cm thick diagonal rounds
  • 3/4 cup Cherry Tomatoes, quartered
  • 1/3 cup loosely packed, Fresh Coriander
  • 1/3 cup loosely packed, Fresh Mint
  • 1/4 small Red Onion, finely diced
  • Juice of 1 Lime
  • 1 teaspoon Fish Sauce

Instructions

  • Cook lamb over medium heat on a lightly oiled frying pan for 4 minutes each side. Remove from heat and allow to rest. 
  • Meanwhile, in a mixing bowl gently toss cherry tomatoes, coriander, mint, onion, lime juice and fish sauce. 
  • Thinly slice lamb into strips, add to bowl of ingredients and gently toss. 
  • Spoon portions of the mixture onto each cucumber round. Make sure each piece of cucumber has some of each ingredient. 
  • Serve immediately or keep chilled. 

Notes

Recipe Tips:
  • Cutting the cucumber on a diagonal round will give you more surface area for your filling to sit on top of.
Make It Personal:
  • You can also substitute lamb for sirloin beef steak.
  • Add 1 clove garlic, crushed.
  • Add 1 long red chilli, de-seeded and finely diced.
  • For a balance of subtle sweetness add 1 teaspoon honey with lime juice and fish sauce.
  • For added crunch, serve these mini bites with a sprinkle of crushed roasted peanuts.
To make this recipe nut free:
  • Leave out peanuts.
To make this recipe low FODMAP:
  • Omit red onion and replace with spring onions, finely chopped, green part only.