Lamb Larb Salad

Steps

1. Prep veggies Bring a full kettle to the boil. Grate carrot; dice capsicum and cucumber 1cm; thinly slice red onion.
2. Cook noodles Place vermicelli noodles in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands, leave for 5 minutes, then drain. Return to bowl and use scissors to snip in a few places.
3. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 2 minutes, until softened. Add lamb mince and cook for 2 minutes. Add half of the larb paste and a pinch of salt. Cook for a further 2 minutes, until lamb is cooked through and paste is fragrant. Stir through remaining larb paste, season to taste and set aside.
4. Make dressing In a small bowl, combine all dressing ingredients.
5. Finish salad Toss all vermicelli ingredients together, along with half the dressing. Season to taste and reserve remaining dressing.
6. To serve Top vermicelli mixture with lamb, remaining dressing, coriander, mint and peanuts.