Roast Lamb Salad

This is another one of my cafe recipes. I make it after a weekend where we have people over and we have roasted a shoulder of lamb. I always make sure I get an extra large shoulder to make sure there is some left over.

The ingredients below are enough for 2-4 adults as a main, depending on how much lamb you have left.

Apart from a squeeze of fresh lemon, there isn't really a dressing I use the oil and juices from the heated up lamb...is that wrong..?

Ingredients

200 g baby spinach

1 eggplant

1 zucchini

1 small red capsicum

1/3 cup dried cranberries

1/4 cup sultanas or currants

1/2 cup pepitas/pumpkin seeds

1/3 cup sunflower seeds

2/3 cup cooked red quinoa

Roast lamb shoulder, pulled into bite size pieces

1/2 lemon, juiced

Method

Cut the eggplant, zucchini and capsicum into strips, season and add to a pan along with 5 Tbs olive oil. Cook until golden and tender then set aside.

Cook the quinoa and add to the rest of the salad ingredients. Top with the heated lamb and pour oven excess lamb fat - for flavour! Squeeze a little lemon over the top and serve.

#Lamb #Salad #quinoa #eggplant #zucchini