• 130g Lamb Leg Lamb Leg, roasted
• 120g brown rice Brown Rice, boiled
• 80g spinach Spinach, raw
• 80g edamame beans Edamame Beans
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the spinach and edamame, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the spinach and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the peanuts.

Tap ingredients and steps to tick them off as you cook.