Warm lamb salad

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

READY IN 30 MINUTES

FOR THE SALAD • 2-3 cooked beetroots,

• 500g leftover roast cut into wedges lamb, shredded or • 100g feta, crumbled roughly chopped • Few mint sprigs,

• 2 garlic cloves, leaves picked crushed FOR THE COUSCOUS

• 2tsp paprika • 200g dried couscous

• 2tbsp tomato purée • 275ml hot chicken stock

• 2tsp ground cumin FOR THE DRESSING

• 1tsp ground coriander • 4 preserved lemons

• 2tbsp olive oil • 1tsp ground cumin

• 75g pea shoots • 1tbsp paprika

• 1/2 cucumber, peeled • Juice 1/2 lemon into ribbons • 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.

2 Meanwhile, put couscous and some seasoning into a heatproof bowl. Pour over the hot chicken stock, cover with a plate 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 couscous on to a large serving plate. Top with pea shoots and cucumber ribbons, followed by cooked beetroot and lamb mixture. Sprinkle over feta and mint leaves. Drizzle over some dressing and serve with remaining dressing on the side.

PER SERVING: CALS 866; FAT 52G; SAT FAT 13G; CARBS 45G