Serves 4

4 lamb leg steaks, cut into strips

1 teaspoon olive oil

4 spring onions, thinly sliced

1 garlic clove, crushed

1 x 2.5cm piece of root ginger, peeled and grated

80ml teriyaki sauce

2 x 250g microwave basmati rice pouches

For the chilli dressing

2 teaspoons mild chilli sauce

2 teaspoons sesame oil

Juice of ½ lime

2 teaspoons water

For the vegetables

1 little gem lettuce, finely shredded

1 large carrot, grated

1 red pepper, deseeded and cut into small fine strips

1 cucumber, cut into small fine slices

To garnish

1 tablespoon sesame seeds, toasted