Simon Rimmer served up a tasty lamb and peanut salad on Sunday Brunch.

The ingredients are: 500g cooked lamb shoulder, shredded, 100ml soy and 20g sesame seeds.

For the dressing: 15ml soy, 15g Dijon, 5g sugar, juice 2 limes, 2 cloves garlic, 20g smooth peanut butter, 5g tahini, 15ml hot sauce, 50g mayo and 30ml cider vinegar.

For the salad: 100g lambs lettuce, 1 finely sliced red onion, 1 cucumber, cut into half moons and handful mint.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.