Lighten up your festive indulgence with a refreshing salad.
Serves: 4
Preparation: 14 minutes
Cooking: 20 minutes
Ingredients
Left over roast lamb, cut into bite sized chunks
1 eggplant, cut lengthways into 6 wedges
1/2 cup plain Greek yoghurt
1/4 cup tahini
2 1/2 tbsp red wine vinegar
1 clove garlic, minced
3 tsp ground cumin
1/4 cup pomegranate seeds
1 handful fresh mint leaves, roughly chopped
1 handful fresh coriander, freshly chopped
1 handful flat leaf parsley, freshly chopped
1/2 cup vegetable stock
1/2 bag mixed lettuce
Extra virgin olive oil
Salt and pepper, to taste
Method
Preheat the grill to 230°C. In a small bowl, combine the yoghurt, tahini, minced garlic, 1/2 teaspoon of red wine vinegar, 1 tbsp of olive oil, 1 tsp cumin and a pinch of salt. Add 2 tbsp of water to thin out the sauce and make it as smooth as possible. Set aside.
While everyone loves to share a delicious Christmas meal, we often get stuck wondering how to make the most of our leftovers, with the usual throw-together roll feeling underwhelming.
Australian Lamb has teamed up with former Masterchef contestant Jess Arnott to create this quick and easy recipes that will make your lamb roast leftovers disappear quicker than Santa up the chimney this Christmas.
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