Leftover lamb never tasted better. Freshly cut herbs from the garden, a cucumber from the greenhouse and some leftover local lamb. A sunny evening called for a fresh cleansing salad to start the week on a healthy note. Although washed down with a large glass of Cab Sauv it probably had the opposite effect!
Not sure the picture does this dish justice but it is extremely tasty, particularly also crumbled with feta or goats cheese as well as or instead of the lamb for the veges.
Serves 3 as a main, 4 as a lunch or starter
- 2 little gems
- 1 romaine lettuce, shredded
- 1 small cucumber, chopped on diagonal
- 1 avocado, chopped
- 1 lemon, juice
- Handful pine nuts, toasted
- Bunch mint, leaves picked and chopped
- Bunch of chives, chopped
- Leftover lamb, sliced- mine was rare roast butterflied leg but anything works well, shredded etc
- 250g frozen peas, blanched
Oregano and Lemon Yoghurt
- 6 heaped tbsp thick yoghurt
- 1 small garlic clove, minced
- Bunch oregano, leaves picked
- ½ lemon juice and zest
- 1 tsp extra virgin olive oil
- Salt and pepper
Sun dried Tomato Bread
- 250g self raising flour
- 4 sun-dried tomatoes in oil
- Bunch basil
- Salt and pepper
- Warm water
- Make the bread first. Blitz the sun dried tomatoes and basil in a processor until fine. Add the flour and some generous seasoning and blend. Pour in enough warm water until the dough comes together in a smooth ball. Turn out onto a floured surface and knead for a few minutes before leaving covered to rest.
- Mix the yoghurt ingredients and chill.
- Keep the stalks on the little gems to hold them together. Half each and cut each half into 3 keeping them together at the base.
- Mix with the blanched peas, shredded romaine, cucumber and chopped herbs on a large platter.
- Griddle the avocado on a hot oiled griddle pan until warm and charred. Season well and add to the salad. Squeeze over the juice from the lemon, a good splash of extra virgin olive oil and some seasoning and toss gently to combine.
- Sprinkle over the toasted pine nuts and finally the lamb.
7. Heat a large frying pan. Roll the bread out to the thickness of a pound coin and big enough to fit the pan. Fry in the pan for about 5 minutes each side until toasty and beginning to char and crisp. Turn out onto a board and rip up and serve warm with the salad, dunked in the yoghurt or with some salted butter.