Lamb Bun Cha with Cooling Cucumber & Sautéed Asian Greens

Step 1

Boil a full kettle of water. In a large bowl, combine the lamb mince, salt-reduced soy sauce and 1/2 the kecap manis. Peel and crush the garlic, add to the bowl and season with salt and pepper. Roll into meatballs (you should get 6 per person). Tip: Wet your hands before rolling the meatballs to stop the mixture sticking to your hands.

Step 2

Finely slice the cucumber at an angle. Juice the lime. Pick the mint leaves. Pick the coriander leaves. Finely slice the long red chilli (if using). Roughly chop the Asian greens.

Step 3

Add the vermicelli noodles to a second large bowl and pour over enough boiling water to completely cover the noodles. Soak for 8-10 minutes, or until soft. Drain. Tip: Be sure to add the suggested amount of noodles to ensure you dish is balanced. Just the way we planned it!

Step 4

Heat 1/2 of the olive oil in a medium frying pan over a medium-high heat. Add the lamb meatballs and cook for 8-9 minutes, or until browned and cooked through. Remove from the pan and set aside. Add the Asian greens and cook for 2 minutes, or until wilted.

Step 5

Meanwhile, in a small bowl combine the lime juice, fish sauce, honey, hot water, remaining olive oil and remaining kecap manis. The perfect Asian dressing comes from the right balance of sweet, salt, acid and fat. Taste your dressing and see what it needs! Too sour? Add extra honey. Too sweet? Add extra fish sauce.

Step 6

Divide the vermicelli noodles, lamb bun cha, Asian greens, cucumber, mint and coriander between bowls. Pour over the dressing and sprinkle over the roasted peanuts and long red chilli (if using).