|2 cup||leftover leg of lamb — cut into rough chunks|
|1/4||watermelon — cut into cubes|
|3 wheels||feta cheese — cut into cubes|
|1/4 cup||fresh mint — finely chopped + extra whole mint leaves to serve|
|olive oil — to serve|
|salt and black pepper — to serve|
Mix all the ingredients together. Drizzle with olive oil and add some salt and pepper before serving.
This salad can be made way in advance and left in the fridge to sit until you are ready to eat. The longer it sits, the more the flavours marinate and marry with each other.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.