Lamb grilled fruit and ricotta salad with honey dressing

Name: Lamb grilled fruit and ricotta salad with honey dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1 cup leftover leg of lamb; 2 nectarines halved or quartered; 2 peaches, sliced halved or quartered; 1 punnet blueberries; 50 g ricotta cheese; handful pea shoots or micro herbs; 15 ml olive oil; 15 ml prosecco vinegar or white balsamic vinegar; 15 ml honey; 15 ml fresh thyme

4 servings Prep: 5 mins, Cooking: 5 mins

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This minimal prep salad uses leftover lamb along with grilled stone fruit to created a nice meaty salad with sweet caramelised pops from the grilled fruit and a creamy texture from the ricotta. Brought to you by Lamb and Mutton SA.

By Independent Contributor January 03 2022

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Ingredients (10)

1 cup	leftover leg of lamb
2	nectarines — halved or quartered
2	peaches, sliced — halved or quartered
1 punnet	blueberries
50 g	ricotta cheese
handful	pea shoots — or micro herbs

For the honey dressing

15 ml	olive oil
15 ml	prosecco vinegar — or white balsamic vinegar
15 ml	honey
15 ml	fresh thyme

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Method:

Place the nectarines and peaches onto a warm, oiled griddle pan. Take off as soon as some dark griddle marks form. Alternatively this can be done on the braai.

Prepare the honey dressing by whisking together all the ingredients.

To put together the salad, place the griddled stone fruit, thin slices of lamb, blueberries, ricotta and pea tendrils on a platter.

Pour the honey dressing over before serving.