60g leftover lamb, roughly torn by hand into bite-sized pieces
100g baby spinach leaves, washed and dried
2 cups cooked chickpeas (or 1 x 400g can, drained and well rinsed)
200g goats' feta
200g marinated red peppers
100g sun-dried tomatoes
1 small bunch frisée (curly endive), inner pale leaves only
1/2 cup pine nuts
1/2 cup currants
1/2 cup coriander leaves
Juice of 1 lemon
3 Tbs extra-virgin olive oil
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp 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)