Recipes
Comments 7

Festive Lamb Salad

villamaria-lamb-pinot-noir-067

villamaria-lamb-pinot-noir-039

Hope everyone had a delicious Christmas! We’ve just spent four nights at a bach (kiwi for holiday home) for some family time. We were just a short downhill walk to the centre of Akaroa, a sleepy French harbourside settlement surrounded by dramatic hills. There were barbecues, lots of salads, a glazed ham, whitebait fritters, chocolates, cookies, desserts and just enough chilled beer and wine to wash it all down.

I adore glazed ham (call me the queen of ham) and we finished the last of the ham leftovers the night before departure. I am not all hammed out at all. In fact, I’ve been contemplating buying a post-Christmas ham for the two of us to snack on. Maybe after that I shall be satiated.

In any case, this festive salad I made earlier this month with lamb steaks could be switched for leftover ham if you happen to have any still left. Just top with sliced ham instead of sliced lamb.

Festive lamb salad

(or leftover ham salad if you happen to have leftover ham)

Serves 2

Ingredients

  • 200-300grams lamb steak
  • 1 tablespoon oil
  • 1/2 cos lettuce
  • 1 small red onion
  • 10 cherry tomatoes
  • 10 slices of cucumber
  • 2 tablespoons sliced black olives
  • 50grams feta
  • 1 avocado
  • 2 tablespoons pesto
  • 2 tablespoons pistachio nuts, shelled and halved

Preparation

  1. Heat the oil in a large frying pan. Once hot, salt and pepper both sides of the lamb and cook for 2-3 minutes per side depending on preference. This can also be done on the barbecue. Remove from heat and set aside.
  2. In the meantime, wash cos lettuce and pat dry. Arrange onto 2 plates or shallow bowls, then layer the onion, tomatoes and cucumber on top. Halve the avocado and arrange onto plate into avocado flowers or slices.
  3. Slice the lamb and add to the salad, crumble over with feta, add olives and pistachios and dot all over with pesto. Enjoy with your favourite tipple. I had this with a bright pinot noir.

villamaria-lamb-pinot-noir-067


our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.

This month’s host is Rebecca from The Economic Foodie and the theme this month is FESTIVE FEEDS.

If you have a blog and you are eating or cooking something new this month, click below to join. More information here.

This entry was posted in: Recipes

by

I am Genie, a designer/photographer obsessed with food and bunnies. I live in Auckland, New Zealand with my rabbit, Tofu and my husband, The Koala. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person. www.bunnyeatsdesign.com

7 Comments

  1. Pingback: Festive Lamb Salad — Bunny Eats Design – All About Writing and more

  2. Pingback: Our Growing Edge December 2016 Round Up – The Economic Foodie

I love your comments! Your comments are like extra melted cheese on top.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s