Salads Recipes - Lamb Salad with Minted Yoghurt Recipe

Ingredients

Serve 4

• 3 small carrots

• 1 small cauliflower, divided into florets

• 425 g/14 oz can pimientos, drained

• 1/2 cucumber, peeled, deseeded and diced

• 4 spring onions, shredded

• 375 g/12 oz cold roast lamb, sliced

• salt and pepper

• mint leaves, to garnish (optional) 

Dressing:

• 150 ml/1/4 pint natural yogurt

• 2 tablespoons mint jelly

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Method:

1. Using a vegetable peeler, pare the carrots into long thin strips or 'ribbons'. Place in a bowl of iced water and leave to curl and crisp.

2. Cook the cauliflower florets in boiling water for 3-4 minutes until barely tender. Drain and refresh under cold running water.

3. To make the dressing, mix the yogurt and mint jelly together until smooth. Season to taste with salt and pepper.

4. Rinse the pimientos, drain on kitchen paper and then slice thinly. Put all the prepared ingredients together in a large bowl. Season and toss lightly.

5. Drizzle over the dressing, garnish with a few mint leaves, if liked, and serve.