Lamb and mango salad with sweet chilli dressing

By JinSydney

Not suitable to freeze.
Not suitable to microwave.

Ingredients

• 600 g lamb fillets
• 1 tablespoon sesame oil
• 1 medium (150g) red onion, sliced thinly
• 2 medium (860g) mangoes, sliced
• 250 g cherry tomatoes, halved
• 1 cup (80g) bean sprouts
• 1 cup coarsely chopped coriander leaves
• 1/4 cup (60ml) sweet chilli sauce
• 1 tablespoon rice wine vinegar
• 1 medium (90g) lime, quartered

Preparation

Step 1

Brush the lamb with the oil and cook on a heated oiled grill pan or frying pan until browned all over and cooked as desired.

Meanwhile, combine the onion, mango, tomato, sprouts and coriander in a large bowl.

Thinly slice the lamb and toss through the salad with the combined sauce and vinegar.

Serve with lime wedges.