1 cos lettuce
1 pack cherry tomatoes
Salt and pepper
1 vEEF® artisan pulled ‘lamb'
In a medium heat pan, caramelise the pulled ‘lamb’ with olive oil for about 6 minutes.
Clean and chop lettuce, tomatoes and cucumber. Place in a salad bowl, add the avocado last minute and dress with lemon juice, olive oil and salt.
Top salad with pulled ‘lamb’, chopped chives and feta.
Photo Credits: vEEF®