Читать книгу The Kitchen Diaries - Nigel Slater - Страница 77

Cold lamb, sliced thinly and tossed into a salad of tiny spinach leaves, Little Gem lettuce and baby red chard leaves. The whole thing looks pretty pedestrian until I add chopped fresh mint leaves to the olive oil and lemon dressing. Suddenly everything lights up. We eat it with bought focaccia and follow it with slices of commercial gingerbread spread with lemon curd.