with roasted cauliflower and sweet peppers, fresh tomatoes and cucumbers, marinated feta, toasted pine nuts and a lemon tahini yogurt dressing
This is a cook once – eat twice kind of meal. First you make the Lemon Garlic Roast Leg of Lamb and enjoy with a side of your choice. Then you get to enjoy that yummy lamb once again in this Mediterranean inspired salad with the addition of greens and fresh sweet tomatoes, roasted cauliflower and sweet peppers, crunchy fresh cucumbers, toasted pine nuts, rosemary garlic marinated feta and a fabulous lemon tahini yogurt dressing.
It’s worth making the lamb just for this salad, but why not make enough for two (or even three) meals? Perhaps make some roasted potatoes and veggies for the first meal, a nice rice pilaf and salad for the second and then THIS for your finale. It’s so satisfying.
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Mediterranean Lamb Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: You'll have enough dressing for about 4 servings
Ingredients
- leftover Lemon Garlic Roasted Leg of Lamb (recipe here)
- Marinated feta (recipe here)
- Fresh cauliflower, cut into florets
- Fresh sweet mini peppers
For the lemon tahini yogurt dressing:
- Zest & juice of 1/2 a lemon
- 1 – 2 garlic cloves, peeled & chopped fine
- 1/3 cup plain yogurt
- 1 Tablespoon tahini
- 1 Tablespoon light mayo
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- A pinch of dill
- 2 – 3 Tablespoons milk
For the salad:
- Fresh spinach or mixed greens
- Fresh sweet cherry or garden fresh tomatoes, chopped coarsely
- Sliced English cucumbers (or mini “cute-cumbers”)
- Toasted pine nuts (pinons)
Instructions
- Preheat the oven to 450 F. Cut the leftover lamb into little slices or chunks.
- Toss the cauliflower florets with a bit of the oil from the marinated feta (about 1 – 2 Tablespoons per head of cauliflower). Set on a baking sheet. Add some fresh sweet mini peppers.
- Roast at 450 F. for 10 – 15 minutes or until the bottom of the cauliflower is nicely browned and the skin of the peppers is blackened, then stir (or turn) the cauliflower, flip the peppers over and return to the oven to roast again for 5 – 10 minutes more or until the cauliflower is crispy and browned on the edges. Set aside to cool.
- While the veggies are roasting, in a small mixing bowl, whisk together all the ingredients for the lemon tahini yogurt sauce until well mixed. Set aside.
- To make the salad: Line salad plate(s) or fill a salad bowl most of the way with greens. Top with chopped tomatoes, cucumber, roasted cauliflower and peppers, and lamb. Sprinkle with feta and pine nuts. Drizzle with the lemon tahini yogurt dressing. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Tip Me Tuesday.
