I do like dishes that use a small amount of meat to add flavour and oomph to a dish. This warm salad makes a couple of lamb steaks go a long way with the help of some chickpeas and greens. You could also make it with some leftover roast lamb – just cut it into strips and lightly char it in a pan.
Ingredients
Dressing
- pinch of saffron strands soaked in a little warm water
- 100 ml yoghurt
- 1 lemon juice
- 1 tsp honey (optional)
How to Make It
- Heat a griddle pan until it is too hot to hold your hand over comfortably. Season the lamb with salt and pepper on both sides. Grill the lamb for 2–3 minutes on each side until the surface is marked with char lines but the meat is still pink. Remove the lamb from the pan and leave it to rest for 10 minutes, then slice it into thin strips.
- To make the dressing, add the saffron and its soaking water to the yoghurt, along with the lemon juice and the honey, if using. Whisk thoroughly until the yoghurt has turned a sunny yellow, then season generously with salt and pepper. Thin the dressing with a little water if you think it needs it.
- To assemble the salad, arrange the lamb’s lettuce, cucumber and chickpeas over a large platter or in 4 individual shallow bowls. Drizzle over a tablespoon of olive oil and squeeze over some lemon juice, then toss lightly. Add the lamb, then drizzle over the dressing and garnish with a few mint leaves.