Lamb with fresh mint is a match made in heaven and pure Kiwi goodness on a plate. A light fresh alternative to a heavy roast this salad is a great meal choice for any weather. Amounts here are just a guide - add more or less to suit your salad desires. Serve with a glass of your favourite wine & good crusty bread.
- Magills Slow-Cooked Pulled Lamb
- Buttercrunch lettuce leaves or any fresh seasonal salad leaves
- 1/2cup Feta, crumbled or to taste.
- 1/2 Red Onion, sliced
- Handful Black Olives, pitted
- 1 cup Cherry Tomatoes, some sliced, some left whole
- 1 cup Cucumber cut into 2cm chunks
- A good handful of Mint
- A few sprigs of flat leaf Parsley
- 1 tbsp Dijon Mustard
- 1/4cup Red Wine Vinegar
- 1 tsp Honey
- 1/2cup Olive Oil
In a small blender or in a jar with a stick blender, mix together the olive oil, parsley, mint, mustard, vinegar & honey until finely chopped and a rich green colour. Will last in the fridge 1-2 days.
Warm Magills Pulled Lamb as per packet instructions
On a serving platter, or individual plates, lay out your lettuce. Place the other salad ingredients over the leaves. TIP: If your red onions are quite strong in oniony flavour it's a good trick to soak them in a little iced water for 5 mins to soften the sharpness. Drain and use as in your salads as normal.
Lastly add the Pulled Lamb on the top of your salad. Sprinkle with salt & pepper and drizzle with the mint dressing. Drizzel a little additional extra virgin olive oil over the salad at serving if preferred.