BEST DRESSED

Long, hot summer salad deliciousness to please both appetite and eye

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Spiced lamb larb with crisp vermicelli

SERVES 4-6

INGREDIENTS

2 Tbsp extra-virgin olive oil

1 Tbsp fresh ginger, finely grated

1 lemongrass stalk, white part only, finely chopped

2 garlic cloves, finely grated

4 spring onions, thinly sliced, white and green parts separated

400g minced lean lamb

75g crisp chilli and soybean oil (we used Lao Gan Ma Chilli In Oil)

6 radishes, thinly sliced Vegetable oil, for frying

40g dried vermicelli

1 baby gem lettuce, trimmed, leaves separated

1 cup Vietnamese mint, Thai basil and coriander leaves, firmly packed

1 long red chilli, thinly sliced

DRESSING

¼ cup lime juice

1 Tbsp brown sugar

2 tsp fish sauce

1 Heat oil in a large frying pan over medium heat.

Add ginger, lemongrass, garlic and spring onion (white part only) and cook, stirring occasionally, until softened, around 3 minutes.

2 Increase heat to high, add lamb and cook, breaking up with a wooden spoon, until beginning to brown, about 8 minutes. Stir through chilli in oil and remaining spring onion and cook until browned, about 5-6 minutes. Remove from heat.

3 For Dressing, place ingredients in a bowl, season to taste and whisk to combine. Pour half dressing over lamb and remaining half over radishes; set both aside until ready to serve.

4 Fill a large wok one-third full with vegetable oil and heat over high heat to 180°C. In batches, fry vermicelli until puffed and crisp, about 10 seconds. Remove with a slotted spoon and drain on paper towel; season to taste.

5 To serve, place radishes in a large bowl with lamb, vermicelli, lettuce, herbs and chilli. Season to taste and toss to combine. Transfer to a serving platter.

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