Vegetable larb | Women's Weekly Food

Ingredients

• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 1/2 teaspoon dried chilli flakes
• 1 medium beetroot, peeled, cut into 5mm pieces
• 1 large carrot, unpeeled, cut into 5mm pieces
• 160 gram snake beans, cut into 5mm pieces
• 1 large lebanese cucumber, halved lengthways
• 1/4 cup (50 grams) jasmine rice
• 200 gram small cherry tomatoes, halved
• 3 green onions, thinly sliced
• 1/2 cup finely chopped fresh mint
• 2 tablespoon finely chopped fresh thai basil or coriander
• 1/3 cup (45 grams) roasted unsalted peanuts, finely chopped
• 1 medium butter lettuce, leaves separated