Lamb Salad with Watercress and Mint Pesto
A warm welcome to 2016. This flavoursome salad uses some left over lamb and incorporates this amazing pesto.
Servings: 4 people
Ingredients
- 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
Pesto
- 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
Instructions
- 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.
Notes
The pesto recipe was taken from delicious magazine online and adapted slightly for this recipe.