Lamb Salad with Spinach, Goats' Cheese and Chickpeas

Lamb Salad with Spinach, Goats' Cheese and Chickpeas


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)

More Recipes

Beijing Spicy Pork Noodles - Chef Recipe by Ross Dobson

"Many Chinese dishes aren’t always easy for the home cook to make, although this spicy dish is an ex...

Rump Cap on the Skewer - Braza's Signature Skewer

This is BRAZA’s signature skewer. It has become a classic dish. Rump Cap is the best piece of meat t...

Similar Recipes

VegetarianChef Recipes