These mini thai lamb salad bites contain bursts of fresh thai flavours on bite-sized rounds of cucumber.
They make a great high protein light lunch or snack or a fabulous appetiser when entertaining.
- Lamb is a great source of protein and iron. Iron is needed for the transportation of oxygen around your body and for muscle function, cell function and the formation of enzymes.
- Lamb’s rich iron content is also great to replenish blood loss in women.
- Cucumbers have beneficial detoxification and cleansing properties and support healthy, glowing skin.
- Cucumbers also help to reduce inflammation and swelling in joints and with their balance of water content and fibre help to prevent constipation.
- Fresh herbs such as coriander and mint contain beneficial minerals and antioxidants.
Mini Thai Lamb Salad Bites
- 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
- 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.
- Cutting the cucumber on a diagonal round will give you more surface area for your filling to sit on top of.
- 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.