This has to be the most delicious salad I have ever invented. The juice of the lamb blended in with the honey and mint is to die for and it’s a perfect, filling salad to throw together in just a few short minutes using left over ingredients.
You have the option here of using the leftover meat from a Sunday roast, but if you’re anything like me and scoff a whole leg of lamb in a single afternoon, a nice tender lamb steak will work just as well. The combination of olives and mint add a touch of Morrocan influence to the dish which works really well alongside the shredded sweet potato.
Ingredients
- Lamb steak
- Quarter of sweet potato
- Two spring onions
- Pine nuts
- Cherry tomatoes
- Cucumber
- Stuffed olives
- Honey
- Mint sauce
- Mint jelly
- Olive oil
- Rosemary
- Salad leaves
- Heat a glug of olive oil in a frying pan
- Chop up the lamb, place in the frying pan and sprinkle with rosemary
- Slice the sweet potato into thin slices and fry in the pan with plenty of olive oil until golden
- Chop the spring onions and add to the pan
- In a bowl, add a generous helping of honey and mint jelly and half teaspoon of mint sauce
- Drizzle the sauce over the lamb in the frying pan and mix well
- Prepare the salad by chopping the cherry tomatoes in half and the cucumber into quarters and placing on a bed of lettuce leaves
- Dot the olives around the plate and sprinkle on the pine nuts
- Transfer the meat onto the salad and serve
Tummy Happy 