Leftover lamb and orange salad
600g cooked lamb (warm)
4 handfuls mixed lettuce leaves
2 oranges, peeled and sliced
½ red onion, finely sliced
2 handfuls mint leaves, chopped
3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)
1 tablespoon wholegrain mustard
- Shred lamb and toss with salad ingredients in a large bowl or on a platter.
- To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
- 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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