Reduced-Carb Asian Lamb Salad

Halve the cucumber lengthwise and thinly slice on an angle. Shred the carrot using a julienne peeler (see Kitchen 101) or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves.

Heat 1 tsp vegetable oil in a medium frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned.

Add the garlic and Balinese seasoning to the lamb and cook, stirring, for 1 min or until fragrant. Remove the pan from the heat. Taste, then season with salt and pepper.

Put 1 tbs white vinegar, 1 tbs soy sauce, 1 tsp vegetable oil and 1 tsp sugar in a large bowl and whisk to combine. Add the cucumber, carrot and salad leaves and toss to combine.

Divide the salad among bowls and top with the lamb mixture. Scatter over the peanuts and enjoy!

Do you own a julienne peeler? We love using it in our recipes, as it makes short work of veggie prep. It looks similar to a veggie peeler but with serrated teeth. You simply drag the peeler along the vegetable – and voila! – you have a pretty pile of professional-looking julienne strips.