After indulging in the chocolate delights of Easter I need something lighter and full of flavour to kick start my metabolism again. This warm salad is a great way to use up leftover roast lamb and is incredibly quick to put together. You can serve the salad with rice, cous cous or pasta and it’s wonderful wrapped in a soft tortilla or pita bread.
Serves 2 Adults
300g roasted lamb
2 tbsps olive oil
100g greek yoghurt
1/2 tsp salt
small bunch of mint
1 small red chilli
black olives (as many as you like)
feta (as much as you like)
- Slice the lamb into similar sized strips and finely dice the chilli into rounds. Cut the cucumber into slices and arrange on a serving platter. Finely chop the mint, leaving a few leaves whole to add to the platter at the end.
- Mix together the olive oil, salt, yoghurt and mint then squeeze over the juice of the lemon and stir to make a dressing.
- Drizzle a little olive oil in a medium sized frying pan over a medium high heat. Once the pan is hot add the lamb and chilli and hard fry for a few minutes until the lamb has some colour and the chilli is fragrant. Add the olives to the pan then turn off the heat.
- Tip the lamb and olives onto the serving platter then crumble over the feta and drizzle over the dressing. Finish with a few whole mint leaves and serve.