Leftover lamb? This recipe is a healthy, fresh and delicious way to ensure nothing goes to waste.
1. Arrange the sliced lamb on a large platter.
2. Toss all salad ingredients together in a large bowl. Tip ingredients over the lamb and arrange as desired. Keep some pomegranate and mint back for dressing.
3. Add all dressing ingredients into the jam jar. Shake well.
4. Pour dressing over the lamb tabbouleh. Sprinkle over the remaining pomegranate seeds and mint. Serve straight away.
Top tip: the dressing will keep in the fridge for up to 5 days, so you can save any extra for another use.
Prep time: 20 Minutes
Cook time: N/A
Leftover roasted lamb, sliced
½ cucumber, sliced
12 cherry tomatoes, halved
1 pouch basmati rice
1 can chickpeas, drained
1 red onion, thinly sliced
½ bunch fresh mint, chopped
Handful of pomegranate seeds
For the dressing:
1 tbsp natural yoghurt
1 garlic clove, very finely chopped
3 tbsp oil (olive or rapeseed)
Pinch salt and pepper