Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

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.

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