Crispy Lamb Salad

3 tbsp vegetable oil

leftover cooked roast lamb - shredded into bite size chunks (approx 400g)

2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper

140 g (5 oz) baby salad leaves

150 g (5.5 oz) pot of sun blush tomatoes in olive oil - drained - you can mix the drained oil with the balsamic for your salad dressing if you like

½ large red onion peeled and sliced thinly

100 g (½ cup) feta cheese - crumbled

subheading: For the dressing:

2 tbsp good quality balsamic vinegar

1 ½ tbsp olive oil

pinch of salt and pepper

Directions at kitchensanctuary.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer