Here's the run down to serve 2:
Salad - divided between 2 plates- 2 large handfuls of spinach leaves, 15 cherry tomatoes halved, half a carrot sliced into small match sticks, half a cucumber sliced then sliced again, two mango cheeks diced, 1/4 of a purple onion finely sliced, 1/4 red capsicum sliced.
Lamb - Approx 400 gram organic grass fed lamb back strap fried in the pan until just cooked (you want it pink and tender in the middle). Once cooked, slice on the angle with a sharp knife and divide evenly atop the two salads.
Dressing- While the lamb is cooking, in a glass jar, place the following: 1 tsp of thai red curry paste (either homemade or an additive free purchased one. I used a bought one - Ayam brand), 1-2 tsp of organic coconut oil, 2 tsp pure fish sauce, the juice of half a large lime and 1/2 tsp of dried ground corriander. Adjust these ingredient quantities to suit your own taste.
Place lid on jar and shake to combine. If your coconut oil coagulates, sit the jar in a bowl of hot water for 2 minutes then shake again. Once combined well, pour over lamb and your salad is complete.
Freshly chopped corriander would be the perfect finisher to this dish but I sadly didn't have any. It was delicious just the same.
Let me know if you give this a try. I'd love to hear your thoughts. PS - Make sure your mango is ripe, sweet and juicy - it makes this dish!