Ingredients (serves 4)
300g lamb leg steaks or backstraps
Cooking oil spray
1 small cucumber, sliced
1/4 cup coriander, torn
1/4 cup mint, torn
1/4 cup basil, torn
4 tomatoes, sliced
4 cups mixed salad leaves
Dressing
1/4 cup lime juice
2 tablespoons avocado oil
1 teaspoon sweet chilli sauce
Sliced fresh chilli (optional)

Method

1. Spray lamb with oil and cook on a hot barbecue until cooked to your liking. Set aside to rest.
2. Meanwhile, in a small bowl combine the dressing ingredients.
3. Combine cucumber, herbs, tomato and salad leaves in a large bowl, and toss until mixed.
4. Slice lamb. Add to the salad. Pour dressing over salad and toss well before serving.

Nutrition Guide per serve
Energy (cal) 198cal
Protein 20g
Fat 10g
Carbohydrate 10g