Lamb grilled fruit and ricotta salad with honey dressing

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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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.


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