Slice the cabbage, finely shred the carrots, cucumber and toss through the bean shoots in a bowl. Add long stems of coriander and roughly torn mint leaves. Set aside.
Combine all the salad dressing ingredients until dissolved.
Cook the rice as per package instructions and boil the quinoa for 15 minutes, or until tender. Drain well and serve on its own or combine with the rice.
Place cut side down in a lightly oiled frypan. Once coloured, transfer to a baking tray cut side up and cook in oven at 180°C until just tender.
Mix together the peanut butter, honey, light soy, sesame oil and brush on top of eggplant before returning to the oven for a final 2 minutes, or until the tops begin to
Place sugar and 1/2 cup water in a non stick pan on medium heat until it turns a light caramel colour before taking off the heat immediately.
Add 2 tbsp. of hot water (carefully as it will spit), 1 tsp. grated ginger and 1 1/2 tbsp. fish sauce. Once cooled, add 1/4 cup lime juice and a pinch of salt.
In a large non-stick frypan, pan fry the rump on medium/high heat for 5-6 minutes each side or until nicely charred. Set aside and allow to rest for 5 minutes. Slice against the grain into 2cm thick pieces.
Dress your salad and top with peanuts, shallots and chilli. Place the eggplant on a plate with some lime wedges and arrange your sliced lamb rump before pouring the caramel down the middle.
Leave a little caramel on the side for friends to add their dish.
Tips
Always take the lamb rump out of the fridge around 30 minutes before you want to cook it. This will allow the rump to cook more evenly.
Never leave the lamb juices in the pan. They can be mixed with other ingredients to make a great sauce.
Make sure to trim about 20% of lamb rump fat off to ensure the meat is primed for cooking
