Lamb salad

Warren Elwin gives roast lamb leftovers a tasty second innings.

Lamb salad

3	Radishes, cut into wedges
1	Lebanese cucumber, cut into wedges
2 tsp	Sugar
1 tsp	Salt
2 large handfuls	Rocket leaves
1	Red pepper, roasted, peeled and sliced
100 g	Sugar-snap peas, blanched
1	Pear, cut into wedges
1 handful	Fresh herbs, use coriander, mint and chervil or parsley
1 cup	Lamb, leftovers (Main)
1 block	Feta, cubed or crumbled, use as much as required (Main)
1 serving	Dressing, use the yoghurt dressing recipe below

Yoghurt dressing

1 clove	Garlic, small
1 tsp	Mustard
½ cup	Yoghurt (Main)
3 Tbsp	White wine vinegar
½	Lemons, freshly zested and enough juice to taste

Directions

Lamb salad

1. Combine radishes and cucumber with sugar and salt and set aside to "quick pickle" for 30 minutes, pouring off the juice as it extracts.
2. Meanwhile, toss together rocket, roasted pepper, sugar snap peas, pear and herbs.
3. Add leftover lamb and crumbled or cubed feta cheese and serve with yoghurt dressing.

Yoghurt dressing

1. Mix together garlic, mustard, yoghurt, white wine vinegar and lemon zest. Add lemon juice and salt and pepper to taste. Chill until required.

Check out Warren's other recipes using roast lamb leftovers

• Lamb, lentil and vegetable soup
• Green sauce
• Curried lamb and chickpea pasties