Our fabulous food blogger Janey Green shares her limey salad recipe, perfect for summer!

Larb is a Thai dish consisting of tasty crisp fried beef which is often served in small lettuce 'cups'. I've made it so many times over the years but thought I'd share my own version which is simply scattered onto fresh salad leaves.

It's very quick and easy to make and so delicious, beautiful and vibrant. 

I've made mine with beef but you can substitute for chicken, turkey, pork (extra lean) or Quorn mince.

This recipe works out to approx.300kcal/6 WeightWatchers propoints per portion

YOU WILL NEED : (Per Portion)

For the Larb:

125g Extra lean beef mince

or 150g Quorn mince.

1 teaspoon olive oil

2 teaspoons low salt soy sauce

1/2 teaspoon Chinese 5 spice

1 red onion

1 clove garlic

1/4 fresh chilli (optional)

Juice of 1/2 a lime

For the salad:

Mixed salad leaves

2 Spring onions

1/2 carrot cut into julienne strips

Fresh coriander

1 red onion

Juice of 1/2 a lime

Garlic pepper

Dried garlic flakes

Heat the olive oil in a pan and add the beef/Quorn.

Fry on a high heat and separate the strands of meat. Add chopped onion, garlic, chilli, soy sauce and seasoning. Stir and fry for 10-15 minutes until really brown and crispy. Pop the cooked beef into a mixing bowl. Add the juice of half a lime. Stir well and allow to cool slightly.

Arrange a generous amount of salad leaves onto your serving plate. Top with the warm, limey larb. Add fresh coriander leaves, chopped Spring onions and julienned carrot strips.

Finally, scatter with thinly sliced red onion and more lime juice. Season with garlic pepper and dried garlic flakes for a spectacular finish.

TIP

Try using your favourite seasonings, spices and salad ingredients. Ring the changes each time you make this dish depending what you have in the fridge. You could even add some finely diced mango to sweeten and freshen it up. Fresh mint would work really well too, especially in the Summer.

Love Janey x

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