Lamb Salad with Spinach, Goat’s Cheese and Chickpeas

Lamb Salad with Spinach, Goat’s Cheese and Chickpeas

Ingredients

SERVES 6

600 g leftover lamb, roughly torn by
hand into bite-sized pieces
100 g baby spinach leaves, washed
and dried
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

DRESSING

juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon freshly ground black
Pepper

Method

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)

www.hardiegrant.com.au


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