Salad of Lamb, Red Onion and Rocket
200 g (7 oz) cold roast Scotch Lamb, sliced
75 g (2.75 oz) rocket leaves
1 red onion, halved and sliced
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp freshly chopped oregano or thyme leaves
10 black olives
4 thin slices halloumi cheese (optional)
- Arrange the rocket onto 2 plates and top with the onion and lamb slices.
- Mix together the oil, vinegar and herbs.
- Heat a griddle pan or small frying pan and cook the cheese for a minute on each side until browned but still firm. Arrange around the lamb.
- Scatter on the olives and drizzle the salad with the dressing.
Cooked meat, well wrapped will keep at its best in the refrigerator for up to three days.
Sweet Scotch lamb and peppery rocket tossed with some Greek flavours makes a great summer salad.