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Ingredients
Method
- 3 tbsp oil
- 400g shredded leftover roast lamb
- 2 tbsp cornflour mixed with some salt and pepper
- 150g baby salad leaves
- 150g sunblushed tomatoes in oil
- ½ red onion, sliced
- 100g crumbled feta
- Heat the oil in a wok and coat the lamb in the cornflour. Fry the lamb on a high heat for 5 mins, turning regularly, until browned and crispy. Remove from the pan and drain on kitchen paper, then toss in the salad leaves and sprinkle with sunblushed tomatoes, sliced onion and feta. Dress with some olive oil and balsamic vinegar, and serve immediately.
15 mins
4 serving
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