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 (Main)|
|1 block||Feta, cubed or crumbled, use as much as required (Main)|
|1 serving||Dressing, use the yoghurt dressing recipe below|
|1 clove||Garlic, small|
|½ cup||Yoghurt (Main)|
|3 Tbsp||White wine vinegar|
|½ ||Lemons, freshly zested and enough juice to taste|
- 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.
Check out Warren's other recipes using roast lamb leftovers