600 g leftover lamb, roughly torn by
hand into bite-sized pieces
100 g baby spinach leaves, washed
2 cups cooked chickpeas (or 1 x 400 g
can, drained and well rinsed)
200 g goat's feta
200 g marinated red peppers
100 g sun-dried tomatoes
1 small bunch frisée (curly endive),
inner pale leaves only
½ cup pine nuts
½ cup currants
½ cup coriander leaves
juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly ground black
Combine all the salad ingredients in a large mixing bowl.
To make the dressing, whisk all the ingredients together.
Pour over the salad and toss everything together gently.
From ‘Meat’ by Adrian Richardson, Hardie Grant (2009)