Festive Lamb Salad

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

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.
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.
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.