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.
- Lamb steak
- Quarter of sweet potato
- Two spring onions
- Pine nuts
- Cherry tomatoes
- Stuffed olives
- Mint sauce
- Mint jelly
- Olive oil
- 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
Unlike many people who love summer time for sun, sea and holidays or winter for Christmas and mulled wine, my favourite time of the year is spring. I suppose a large part of that is due to fond memories of my birthday, which falls in March, walking round the countryside with my Nan and popping over to the fields to see the newborn little lambs, and of course Easter, which has always been a special family occasion for me very similar to Christmas but without all the expense and stress so often experienced during the festive season nowadays.
The first time that the sun appears and daffodils and tulips start re-appearing in the same place that I planted them when I was a nipper, I know spring has arrived and I’m ready for some traditional seasonal recipes such as lamb and leek and potato soup.
My warm spring-time salad is perfect for lunch following a walk round the lanes and fills you up just enough that you still have room for a delicious toasted Hot Cross Bun with lashings of butter afterwards.
Happy Easter everyone!
- Yellow pepper
- Half a sweet potato finely sliced
- Sprinkle of fresh or dried basil
- Sliced apple
- Sprinkle of fresh or dried sage
- 3 spring onions chopped
- Mixed salad
- Pine nuts
- Olive oil
- Balsamic vinegar
- Honey to drizzle at the end
- Salt and pepper
- Heat some olive oil in a frying pan, toss in the sweet potato slices and fry until it starts to soften.
- Add the spring onions, pepper and courgette and fry for around 5-6 minutes on a low heat.
- Sprinkle the mix with the basil and sage and mix well.
- Season with salt and pepper.
- Toss in some pine nuts and stir well into the vegetable juices until starting to brown.
- Introduce the apple slices to the mix and leave for one minute.
- Get the salad ready in a bowl and season with basil, pepper and a good drizzle of balsamic vinegar.
- Mix the vegetable mixture in with the salad and throw in a few more pine nuts on the top.
- Drizzle with a generous helping of honey and serve.