chef Adam Moore Mediterranean chopped salad with lamb

  • เวลาเตรียม 5นาที
  • เวลาทำอาหาร 0นาที
  • เทคนิคการปรุงอาหาร
  • เนื้อ แกะ
  • ตัด เนื้อหัวไหล่ติดกระดูก
  • เสิร์ฟ 4

Mediterranean chopped salad with lamb

วัตถุดิบ


Looking for a quick solution to weeknight dinner? Make use of leftover cooked lamb in this veggie-rich chopped salad with Greek flavors.

Portion size: 5 1/4 cups salad, 4 oz. lamb
Alternate cuts: Any cut of leftover lamb

Ingredients:
Tahini-mint dressing:

1/2 cup Greek yogurt
1/4 cup tahini
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons fresh mint leaves, chopped
2 teaspoons spice rub for lam
1 teaspoon honey
1 small clove minced garlic

Salad:
2 large heads washed and chopped romaine lettuce (12 cups)
1 pound Australian lamb cooked and shredded
1 cup diced tomato
1 cup red onion
1 cup diced cucumber
1 cup canned garbanzo beans, drained and rinsed
1/2 cup kalamata olives, chopped

วิธีการ

Method:  
For the dressing:
In a large bowl, combine all the ingredients and mix well. Refrigerate until ready to use.

For the salad:
In a large mixing bowl, combine the romaine, lamb, tomato, onion, cucumber, beans and olives. Drizzle ½ cup of the dressing around the edges of the bowl to encourage even distribution of dressing and mix it all together well. Divide the salad between 4 plates and serve immediately.