7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

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Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

1 Comment

Filed under Recipes

One response to “7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing

  1. Robyn

    Brilliant! Love the colors! Thanks for sharing GG!

    Like

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