3 lean lamb cutlets
3 cherry or 6 Perino tomatoes, halved
1/4 small red onion, sliced
1/2 small carrot, julienned
1/2 small of cucumber, finely sliced
1 tablespoon of fresh mint leaves
1 tablespoon of fresh coriander leaves
1 teaspoon of chopped peanuts or cashews
1 lime wedge to serve
1 tablespoon of fresh lime juice
2 teaspoons of fish sauce
1 1/2 teaspoons of coconut sugar
1/4 teaspoon of toasted sesame oil
1/4 long red chilli or 1 birds eye chilli finely chopped
2 gram piece ginger, finely diced
1 pinch of Himalayan or sea salt