Authentic Asian Sauces
Lamb & Zucchini Salad with Creamy Soy Dressing & Crispbread
What You Will Need
Ingredients
- 320g Zucchini, sliced into strips
- 400g Lamb, boneless
- 150g Brown lentils, washed and drained
- 25g Mint, washed, picked and left whole
- 250g Baby beetroot, cooked, cooled and cut into wedges
- 180g Fetta, cubed
- 25g Red Onion, sliced into rings
- 200g Flat bread, grilled
Marinade
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Rice vinegar
- 2 tbsp Sugar
- 1 tbsp Cumin, ground
Dressing
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 3 tbsp Mayonnaise
- 1 tbsp Pure maple syrup
Made with
Lee Kum Kee products
How to make it
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Mix marinade ingredients together well, add lamb and zucchini and marinate for at least one hour or up to overnight.
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In a separate small bowl, mix together creamy soy dressing ingredients and set aside.
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After the lamb and zucchini have finished marinating, reserve the extra marinade and set aside, then grill zucchini till each side is caramelised and the zucchini is cooked but still has a bite to it. Remove from the pan and set aside.
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In the same pan on a high heat, grill the lamb on each side, take care not to overcrowd the pan or it will end up stewing. A largre, thick piece of lamb will take about 2 – 3 minutes each side to achieve a medium doneness. Let the lamb rest for at least 15 minutes, then slice and set aside. Simmer the reserved marinade for a few minutes, allow to cool a little, then drizzle onto lamb and zucchini.
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In a large salad bowl, mix lentils, mint, beetroot, zucchini and onion, then add layers of lamb and fetta.
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Drizzle generous amounts of creamy soy dressing over the entire salad. Serve immediately and enjoy!