( SERVES 2 )
Warren Elwin gives roast lamb leftovers a tasty second innings.
|3||Radishes, cut into wedges|
|1||Lebanese cucumber, cut into wedges|
|2 large handfuls||Rocket leaves|
|1||Red pepper, roasted, peeled and sliced|
|100 g||Sugar-snap peas, blanched|
|1||Pear, cut into wedges|
|1 handful||Fresh herbs, use coriander, mint and chervil or parsley|
|1 cup||Lamb, leftovers|
|1 block||Feta, cubed or crumbled, use as much as required|
|1 serving||Dressing, use the yoghurt dressing recipe below|
- Combine radishes and cucumber with sugar and salt and set aside to “quick pickle” for 30 minutes, pouring off the juice as it extracts.
- Meanwhile, toss together rocket, roasted pepper, sugar snap peas, pear and herbs.
- Add leftover lamb and crumbled or cubed feta cheese and serve with yoghurt dressing.
- Mix together garlic, mustard, yoghurt, white wine vinegar and lemon zest. Add lemon juice and salt and pepper to taste. Chill until required.