Lamb salad with spinach, goat’s cheese and chickpeas

Lamb salad with spinach, goat’s cheese and chickpeas

By
From
Meat
Serves
6
Photographer
Dean Cambray

This tasty salad is a great way to use up lamb leftovers. I often make it after we have slow-cooked lamb for dinner. You can make a really quick-and-easy meal by using a selection of items from the deli counter and canned chickpeas – just make sure you rinse them very well to get rid of that ‘tinny’ flavour.

Serve with lots of warm crusty bread as a lazy lunch or quick weeknight dinner.

Ingredients

Quantity Ingredient
600g leftover lamb, roughly torn by hand into bite-sized pieces
100g baby spinach leaves, washed and dried
2 cups cooked chickpeas, (or 1 x 400 g can, drained and well rinsed)
200g goat’s feta
200g marinated red peppers
100g sun-dried tomatoes
1 small bunch frisée, inner pale leaves only, (curly endive)
1/2 cup pine nuts
1/2 cup currants
1/2 cup coriander leaves

Dressing

Quantity Ingredient
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method

  1. Combine all the salad ingredients in a large mixing bowl.
  2. To make the dressing, whisk all the ingredients together. Pour over the salad and toss everything together gently.
Tags:
Meat
Adrian
Richardson
La
Luna
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