Lamb and Rocket Salad With Sun-Dried Tomatoes - New Zealand |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand Ingredients:
4 bunches arugula (rocket lettuce) |
140 g roasted lamb |
100 g feta cheese |
12 green olives |
12 sun-dried tomatoes |
50 ml extra virgin olive oil |
20 ml balsamic vinegar |
salt & pepper |
Directions:
1. Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
2. Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
3. Using tongs mix the salad together and serve.
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