Piri-piri lamb with rice salad
200g dried basmati rice
1 tbsp dried piri-piri seasoning
8 x lamb leg steaks, fat removed
low-calorie cooking spray
200g mango flesh, finely diced
200g pineapple flesh, finely diced
1/2 cucumber, deseeded and finely diced
1 red chilli, deseeded and finely diced
1 red onion, finely chopped
2 tbsp finely chopped fresh mint
Salt and ground black pepper
Lime wedges and large mixed-leaf salad, to serve
1) Cook the rice according to the packet instructions. Drain, rinse under cold running water, then transfer to a bowl.
2) Scatter the piri-piri seasoning over the lamb and spray with low-calorie spray. Heat a griddle or frying pan to smoking hot, then cook the steaks for 3-4 minutes each side, or until cooked to your liking.
3) Mix the mango, pineapple, cucumber, chilli, onion and mint into the rice and season well. Divide the lamb and rice between 4 plates and serve with lime wedges and the mixed-leaf salad on the side.