INGREDIENTS

• 250g brown rice

• 2 limes

• makrut lime leaves

• 2 garlic cloves

• 400g cabbage

• coriander

• 2 carrots

• 2 Lebanese cucumbers

• 40g roasted peanuts

• 1 bird's eye chilli

• lamb mince

• 2 tbs neutral-flavoured oil

• 1¼ tbs soy sauce

• 4 eggs

• 1 tsp white vinegar

Allergens: Egg, Soy, Peanut. May contain traces of other allergens.

METHOD

1.     Cook rice

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

2. Start prep

While the rice is cooking, bring a small saucepan of water to the boil for the eggs.

Finely grate the zest of 1 lime, then juice. Cut the remaining lime into wedges. Separate the lime leaves, remove the central vein and finely chop. Crush or finely chop the garlic. Coarsely chop the cabbage. Finely chop the coriander, including the stems.

3. Finish prep

Shred the carrots using a julienne peeler or coarsely grate with a box grater. Thinly slice the cucumbers on an angle. Coarsely chop the peanuts. Thinly slice the chilli, removing the seeds if less heat is desired (or you can omit the chilli if preferred). To make the dressing, whisk 1 tbs lime juice, 1½ tbs oil

and 1 tsp soy sauce in a bowl until combined.

4. Cook eggs

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

5. Cook lamb mixture

Meanwhile, 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 leaves, garlic and 1 tbs soy sauce and cook, stirring, for 1 min. Stir in coriander and 1 tsp white vinegar. Remove from heat. Taste, then season with salt and pepper.

6. Get ready to serve

Peel and quarter the eggs. Divide the rice, lamb mixture, carrot, cucumber and egg among bowls. Drizzle with the dressing and scatter with the peanuts and chilli. Serve with the lime wedges.