Yummy recipe thought I'd share

300g lamb leg steaks or backstraps
cooking oil spray
1 cup bean sprouts
1/4 cup coriander, torn
1/4 cup mint, torn
1/4 cup basil, torn
4 tomatoes, sliced
1 lime, thinly sliced
4 cups mixed salad leaves

Dressing
1/4 cup lime juice
2 tablespoons avocado oil
1 teaspoon sweet chilli sauce
sliced fresh chilli (optional)

Step 1 Spray lamb with oil and cook on a hot barbecue until cooked to your liking (medium-rare is nice in this salad). Set aside to rest.

Step 2 Combine salad ingredients in a bowl. Mix together well. Cut lamb in thin slices. Add to the salad. Combine dressing ingredients, then add to salad. Mix well and serve.

Variations
You could also use beef instead of lamb.
Make it gluten-free: Use gluten-free sweet chilli sauce

Serves 4
Energy: 820kJ.Calories: 196cal.Protein: 20g.Fat: 10g.- saturated: 2g.Carbohydrates: 10g.- sugars: 5g.Dietary Fibre: 3g.Sodium: 60mg.Calcium: 80mg.Iron: 2.5mg.