Vietnamese-Inspired Rice Bowl

• Chop the onion into thin half rings and slice the cucumber into thin crescents. Peel the mango and finely dice the flesh.
• Transfer everything to a salad bowl, add the lamb's lettuce and then toss well to combine (see Tip).
• In a small bowl, combine the garlic with the sugar, fish sauce*, white wine vinegar and the water for the sauce (see pantry for amount). Mix well to combine.

*Take care, this ingredient is salty! Add gradually as preferred.

Tip: if you don't like raw onion, fry it with the mince instead.

• Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the mince for 3 minutes, separating it as you do so. 
• Deseed and finely chop the red chili pepper*. Roughly chop the fresh herbs and zest the lime.
• Take the frying pan off the heat, then stir in the fresh herbs and the red chili pepper.
• Cut the lime into wedges and squeeze 1 wedge per person into the pan. Add some lime zest as preferred, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.