Hoisin lamb salad

Cooking Salads Hoisin lamb salad

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Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Combine hoisin sauce, 1 tablespoon soy sauce, ginger, sesame oil and peanut oil in a jug. Place lamb in a ceramic dish. Spoon over marinade. Turn to coat. Cover. Refrigerate for 1 to 2 hours to marinate.
  2. Preheat a barbecue grill or chargrill on high heat. Reduce heat to medium. Spray lamb with oil. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.
  3. Place salad greens, cucumber, mushrooms, onion and lamb in a bowl. Toss to combine. Combine remaining 1 tablespoon soy sauce and lemon juice. Drizzle over salad. Serve.

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1 1/2 tbsp hoisin sauce
2 tbsp soy sauce
3cm piece ginger, peeled, grated
1/2 tsp sesame oil
1 tbsp peanut oil
2 x 200g lamb backstraps
olive oil cooking spray
100g packet baby Asian salad greens
2 Lebanese cucumbers, halved lengthways, diagonally sliced
150g oyster mushrooms
1 red onion, halved, thinly sliced
1 tbsp lemon juice

Adv

Autors
Preparation time
4:00
Cooking time
8
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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