Korma-Spiced Lamb Salad

Heat a large frying pan over a medium heat and toast the pistachios and coconut until golden, keep moving them so they don’t burn.

Cook the rice following the pack instructions.

Mix the rice with two-thirds of the pistachios and coconut and season.

Blend the coriander, mint, garlic, lime zest and juice, and olive oil in a food processor.

Add half to the rice salad and stir though.

Brush the korma paste over each of the lamb steaks and grill on a high heat for 2 minutes each side (if you like them pink in the middle.)

Cover each plate in beautiful pink and green Florette Crispy salad leaves and top with rice.

Slice the lamb into bitesize pieces and place on top.

Spoon the remaining herb dressing onto the lamb and sprinkle the rest of the pistachio and coconut flakes over the entire plate.

Finish with a few thin slices of green chilli if you like that extra kick!