INGREDIENTS

• lime

• makrut lime leaves

• 2 garlic cloves

• 400g cabbage

• 2 cos lettuce

• 2 carrots

• 2 Lebanese cucumbers

• 80g radish

• Thai basil

• 40g roasted peanuts 5

• lamb mince

METHOD

1. Start prep

Read through the recipe. Bring a small saucepan of water to the boil for the eggs. Finely grate the lime zest, then juice. Separate the lime leaves, remove the central vein and finely chop. Crush or finely chop the garlic. Coarsely chop the cabbage.

2. Finish prep

Trim the lettuce, then separate the leaves. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Thinly slice the cucumbers on an angle. Very thinly slice the radish with a sharp knife or mandoline. Finely chop the basil leaves, discarding the stems. Coarsely chop the peanuts.

3. Cook eggs

Cook 4 eggs in the saucepan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.

4. Making dressing

Meanwhile, whisk 1 tbs lime juice*, 1½ tbs oil, 1 tsp soy sauce and ¼ tsp sugar in a bowl until well combined.

5. Cook lamb mixture

Heat 2 tsp oil in a large frypan over high heat. Cook the lamb mince and cabbage, breaking up the lumps with a spoon, for 3-4 mins until the lamb is browned. Add the lime zest, lime leaf, garlic and 1 tbs soy sauce and cook, stirring, for 1 min. Stir in the basil and 1 tsp white vinegar. Taste, then season with salt and pepper.

6. Get ready to serve

Peel and quarter the eggs. Divide the lettuce, carrot, cucumber, radish, lamb mixture and egg separately among bowls. Drizzle with the dressing and scatter with the peanuts to serve.