Coconut, syrup & lime tart
A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal
Coconut lamb & pistachio rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g pistachiosroughly chopped
- 40g coconut flakes
- 2 x 250g pouches microwave coconut rice
- small pack corianderleaves and stalks roughly chopped
- 2 small packs mintleaves picked
- 2 limeszested and juiced
- 4 tbsp olive oil
- 4 tbsp korma paste
- 4 lamb leg steaks
- 1 green chillifinely sliced
Nutrition: per serving
- kcal780
- fat52g
- saturates17g
- carbs34g
- sugars4g
- fibre7g
- protein40g
- salt1.4g
Method
step 1
Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
step 2
Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.
step 3
Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.
