By Big Green Egg

Larb is a zingy salad originating from South East Asia. It usually includes ground mince but works well as a way of using up leftover meat from a roast.


This refreshing dish is ideal on Boxing Day, as it serves to counteract the richness of the day before. That said, leftover chicken, beef, pork or lamb would work just as well, so you shouldn't limit yourself to making it in the winter.


Load and light your EGG. You're looking to cook directly at 200˚C.

cook the turkey in the skillet direct caramelise the turkey evenly

Heat the vegetable oil in a wok until smoking and add the turkey. Stir fry until starting to crisp.

Add the sesame oil, chilli and lemongrass and cook for 5 minutes. Remove from heat and set aside.

serve the laab with fresh lime

Whisk together the lime juice and zest, fish sauce and sugar. Add the herbs, shallot, spring onion and stir in the turkey, making sure it’s evenly coated.

Serve on the baby gem lettuce and scatter over the peanuts.