Warm Lamb Salad

Wondering what to do with leftover lamb? This salad is the perfect option.

Serves 4 FOR THE SALAD • 500g leftover roast lamb, shredded or roughly chopped • 2 garlic cloves, crushed • 2tsp paprika • 2tbsp tomato purée • 2tsp ground cumin • 1tsp ground coriander • 2tbsp olive oil • 75g pea shoots • ½ cucumber, peeled into ribbons • 2-3 cooked beetroots, cut into wedges • 100g feta, crumbled • Few mint sprigs, leaves picked FOR THE COUSCOUS • 200g dried couscous • 275ml hot chicken stock FOR THE DRESSING • 4 preserved lemons • 1tsp ground cumin • 1tbsp paprika • Juice ½ lemon • 150ml olive oil

1 For the salad, in a medium pan mix the lamb, garlic, paprika, tomato purée, cumin, coriander, olive oil, 100ml water and plenty of seasoning. Heat gently, stirring occasionally, until piping hot and the sauce clings to the lamb. Set aside.

2 Meanwhile, put couscous and some seasoning into a heatproof bowl. Pour over the hot chicken stock, cover with a plate or clingfilm and set aside for 5min, before fluffing up with a fork.

3 To make the dressing, scrape out the insides of the preserved lemons and discard. Add the rinds to the small bowl of a food processor, with the cumin, paprika, lemon juice, olive oil and a large pinch of salt. Whizz until as fine as you can get it; set aside.

4 Spoon the couscous on to a large serving plate. Top with the pea shoots and cucumber ribbons, followed by the cooked beetroot and lamb. Sprinkle over the feta and mint leaves. Drizzle over some of the dressing and serve with the remaining dressing on the side.

PER SERVING 866cals, 53g protein, 52g fat (13g saturates), 45g carbs (8g total sugars), 5g fibre