15 mins
20 mins
4
Ingredients
Leftover roast Scotch Lamb PGI (or a small Scotch Lamb leg steak or fillet, seasoned well, seared to pink and cut into slices)
Rocket leaves
Drizzle of extra virgin olive oil
Squeeze of fresh lemon juice
Scattering of pomegranate seeds
Salt and pepper to taste
Small skewers
For the Salsa Verde – combine all ingredients and blitz in a food processor:
30g each of parsley, mint and basil
1 tbsp small capers (well washed if brined)
Zest of an unwaxed lemon
1 clove garlic
2-3 anchovy fillets (optional)
50ml extra virgin olive oil
Pinch of sea salt - to taste
Homemade Flatbreads:
300g plain flour, plus extra for rolling
Large pinch of sea salt
50ml olive oil
185ml milk
3-4 tsp sunflower or rapeseed oil for cooking
Cooking Method