Lamb and Grilled Vegetable Salad

This is also known as What To Do When You Have Leftover Roast Lamb

There are four main ingredients in this salad: salad leaves, lamb, grilled veggies and dressing. We already have the lamb of course. This is inspired by a recipe in this month’s Delicious. (what’s with the full stop at the end of its name?) by Tobie Puttock but as usual I went off on my own tangent.

I bought the salad leaves from the market – this is the mixed salad leaves (including three-four different lettuce, radicchio and rocket leaves) and I threw in some fresh flat leaf parsley. Some fresh basil would have been really nice but, well, didn’t have any.

For the grilled veggies, I use zucchini, red capsicum and eggplant. I made up some rosemary oil (olive oil, rosemary, salt and pepper crushed together in a shaker) to brush on them before grilling them.

Brush the veggie slices with the rosemary oil before grilling:

Grill the veggies in a sandwich presser (you can easily just pan fry though) – I also add two garlic cloves to the grill for the dressing later:

Where are we with the salad? Oh, the grilled veggies. Toss them on the salad mix.

And on goes the lamb:

And then the dressing. These are what I used for the dressing:

1. 2 tbsp extra virgin olive oil
2. juice of half a lemon
3. salt & pepper
4. 2 cloves of roasted garlic (made at the same time as the grilled veggies)
5. 1 tsp rosemary leaves (fresh)
6. pinch of sugar

Bung on the dressing and serve with some bread. I have some sundried tomato foccacia – which was kinda average (as average as supermarket foccacia goes) but good enough since I didn’t buy it.

And there you have it – leftover roast lamb salad for two. Josh approves.