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Leftover lamb and orange salad

This combination of moist shredded lamb and colourful, crisp and tangy salad makes for the perfect summer meal. So refreshing!
10
Minutes preparation and cooking
4
Servings
Easy
Degree of difficulty

Leftover lamb and orange salad




Ingredients

600g cooked lamb (warm)
4 handfuls mixed lettuce leaves
2 oranges, peeled and sliced
½ red onion, finely sliced
2 handfuls mint leaves, chopped

Dressing
3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)
1 tablespoon wholegrain mustard

Method

  1. Shred lamb and toss with salad ingredients in a large bowl or on a platter.
  2. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
  3. Pour dressing over salad and toss together.

Leftovers: Fill a warm pita bread with any leftovers for a quick and tasty lunch the next day.

Recipe from Summer TABLE by Jodie Blight

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