INGREDIENTS
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400g lamb or beef,roasted
12 pickled jelapenos
200g pak-choi (chinese cabbage)
juice of 2 limes
10ml olive oil
salt and pepper to taste
50 m canned orange juice
1tsp(5g) dijion mustard
for the garnishing
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1 orange ,cleaned and segmented
20 mint leaves
METHOD
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CUT the roasted lamb or beef into julienes. Deseeded pickled jalapenos and cut into quarters lengthwise.
Blanch pak-choi and cut into stripes.
Mix lime juice with olive oil ,seasoning ,orange juice and dijon mustard. Toss all the ingredients together with the above dressing.
Sever cold, garnished with segments of orange and mint leaves.