A warm welcome to 2016. This flavoursome salad uses some left over lamb and incorporates this amazing pesto.
I first made this pesto when I made the recipe seen in delicious magazine a few months ago and remember the flavor so well. The pesto actually became one of my wife’s favourites and she is not the biggest fan of pesto as it is.
When I made this recipe I actually halved the dish as was only cooking this for my wife and I for a speedy lunch as we had plans in the afternoon prior to collecting the kids from school.
The pesto is also very versatile and can be used with chicken, tossed in some freshly cooked pasta or even added to the end of a nice Mediterranean casserole.
So here it is, a great simple and quick recipe to start 2016 and hope you enjoy this recipe too.
Lamb Salad with Watercress and Mint Pesto
- 600 g Roast Lamb cooked and shredded thinly
- 1 Red Pepper chopped in to small dice
- 1 red chilli thinly sliced
- 1 tbsp. Oil
- 1 Bag of mixed salad leaves
- 3 Medium Spring Onions thinly sliced
- 100 g sundried tomatoes thinly sliced
- 85 g Watercress
- 20 g mint leaves
- 25 g Grated parmesan
- 40 g Pine nuts toasted
- 1 Garlic clove
- 80 ml olive oil
- 1 tbsp. lemon juice
- Place all of the pesto ingredients in to a food processor bar the olive oil and blitz for a minute or so until a paste is made. Slowly add the olive oil until a smooth consistency, season with salt and pepper then place in to a bowl until required later.
- Heat the oil in a frying pan over a medium to high heat and then add the lamb, chilli and red pepper and fry, stirring occasionally to prevent the meat browning too much, until hot. Remove from the heat and add half of the pesto and stir. Taste and season as required. Add more pesto as well if one desires.
- Divide the salad leaves between the four plates and sprinkle the spring onion and sundried tomatoes over the top.
- Add the hot lamb to the salad and serve.