Spring Lamb Salad
Fri, 2 June 2023
SPRING LAMB SALAD
INGREDIENTS
• 2 Rumps of Spring Lamb (Thinly Sliced)
• 3 tbsp Worcestershire Sauce
• Pinch of salt & pepper
• 1 handful of chopped mint
• 1 cup of chickpeas
• 500mg mixed baby leaves
• 1 tbsp curry powder
• 1 cup roasted cashew nuts
• 2 tbsp velvet cloud labneh
For the Pomegranate Dressing:
• 150ml Balsamic Vinegar
• 1 pomegranate, seed and juice
• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• 100ml honey
• 1 shallot (thinly sliced)
• 1 handful of chopped mint
• Salt and pepper
METHOD
1. Put the Lamb, Worcestershire sauce, mint, salt and pepper into a mixing bowl and leave it to marinate for a few minutes
2. Heat up a non-stick pan or a barbeque. Sear the lamb for 2 minutes each size until caramelised, then leave it to cool
3. Add all the dressing ingredients in a jar and shake it well
4. Place the salad into a big serving bowl and add in the chick peas, labneh and lamb
5. Sprinkle the dressing over the salad and mix it all well until evenly distributed
6. Ready to serve!
