Ingredients

750 g   Lamb fillet     Salad: 1/4   Cabbage, shredded 1/2 bunch   Shallots, sliced 1/2   Large red capsicum, finely sliced 225 g   pkt crispy noodles     Dressing: 1/4 cup   Sunflower oil 1/4 cup   White vinegar 2 tbsp   Castor sugar 2 tbsp   Light soy sauce     Few drops sesame oil

Method

1.   Combine cabbage, shallots and capsicum. 2.   Combine dressing ingredients. When ready to serve, toss crispy noodles through cabbage with dressing. 3.   Barbecue lamb fillets till just pink on inside, about 8 mins, turning occasionally. Slice thinly and pile on top of individual serves of crispy noodle salad.

Tip:

For extra crunch, brown 1 cup sunflower kernels in 60g butter, then add 75g pkt toasted flaked almonds, stirring until all butter is absorbed. Add to cabbage, shallots and capsicum.