Lamb salad with artichokes, preserved lemons, dates and saffron

Lamb salad with artichokes, preserved lemons, dates and saffron

By
From
Citrus
Serves
2
Photographer
Mowie Kay

This is a very good way to use up some roast lamb. If you don’t have any, you can grill and thinly slice a couple of lamb steaks – just make sure you let them rest for 10 minutes once you have cooked them. To make this salad more substantial, you could add cooked chickpeas or giant couscous. I love how the sweet lamb and dates contrast with the preserved lemon and saffron, but I have also made this with pomegranates instead of dates to accentuate the sour notes. Very different, but just as good.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
200g roast lamb, torn into strips
a jar roast artichokes, rinsed and sliced
2 small preserved lemons, quartered, peel finely diced, see recipe note
or 2 tablespoons quick preserved lemon zest, see recipe note
a medium bag lamb’s lettuce
3-4 fat, squishy dates, finely chopped
a handful mint leaves

For the dressing

Quantity Ingredient
a large pinch saffron strands
1 tablespoon hot water from the kettle
1 teaspoon runny honey
100ml greek yogurt
1 garlic clove, crushed
1 lemon, juiced
2 tablespoons olive oil
sea salt

Method

  1. Heat the olive oil in a frying pan and add the lamb with a splash of water, just to warm it through and to melt any fat that might be clinging to it. Drain on some kitchen paper.
  2. In a bowl, toss the artichokes with the preserved lemon. Arrange the lamb’s lettuce over a platter and top with the lamb and artichokes. Sprinkle over the chopped dates.
  3. Using a pestle and mortar, finely grind the saffron strands with a pinch of salt, then dissolve in the hot water and honey. Whisk into the yogurt with the garlic, lemon juice and olive oil. Taste for seasoning and add more salt if necessary.
  4. Drizzle the bright yellow dressing over the salad, then top with the mint leaves.

Cheat's Preserved Lemon (or Limes, or Oranges)

  • Pare the zest from the lemons in large slices, preferably with a swivel peeler, then trim off any excess white pith. Put in a small saucepan, squeeze the pared lemons and add the juice to the pan along with the sea salt. Bring to the boil, then turn down the heat and simmer for around 10 minutes or until the zest is tender. Allow to cool and keep in a sterilized jar in the refrigerator until needed. It will keep for months, but can be used immediately.
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