Warm Lamb and Noodle Salad

(Serves 4)

4 lean lamb leg or rump steaks

Salt and freshly milled black pepper

2tsp Chinese five-spice powder

2tbsp sunflower oil

1tbsp sesame seeds

4tbsp sweet chilli sauce

2tbsp plum or damson jam, softened with a little hot water

300g cooked egg or rice noodles, to serve

For the salad:

1 x 100g bag mixed salad leaves

175g fresh radishes, sliced

1 small red onion, peeled, halved and thinly sliced

3tbsp extra virgin olive oil

Place the steaks on a chopping board and season on both sides with the salt, pepper and Chinese five-spice powder.

Place the salad ingredients into a large bowl, season and drizzle with the olive oil.

In a small bowl, mix together the sweet chilli sauce and plum or damson jam.

Heat the sunflower oil in a large, non-stick wok or frying pan. Add the lamb and cook for four to six minutes on each side until cooked. Halfway through cooking, add the sesame seeds.

Remove the lamb from the pan, transfer to a plate to rest for two to three minutes, then slice into strips.

Arrange the warmed noodles on a serving plate and add the salad, then arrange the lamb on top. Spoon over the sweet chilli dressing and serve immediately.