Leftover Spring lamb with pea & mint salad

Method

• Boil the frozen peas according to the instructions on the packet. Once cooked plunge the peas into cold water to cool.
• Chop the lettuce, cucumber and feta. In bowl or jar mix up the ingredients for the dressing and then mix in the salad ingredients, coating the salad in the dressing.
• Then present the salad in a serving dish, tear up the leftover lamb and serve it over the top of the salad along with torn mint leaves.
• You could also serve the lamb warm with the cold salad if you were cooking the lamb on the day. If you wanted to bulk the meal out a little you could add some couscous, bulgar wheat or quinoa to the salad. Pomegranate seeds could be a nice addition to add a burst of colour to the salad, and a trickle of Reserve balsamic over lamb is divine. Have an experiment and let us know what you come up with!