Читать книгу Home Cooking - Rachel Allen - Страница 108

I created this salad one day with some leftover lamb. It has delicious Greek flavours and works so well with the redcurrant jelly in the dressing. More of a meal in its own right than a starter, this dish is ideal for a midsummer lunch or supper.

300g (11oz) leftover, cooked lamb

1 × 200g tin of beans (such as butter beans, black eye or cannellini beans), drained, or 75g (3oz) dried beans, soaked and cooked (see page 329)

110g (4oz) salad leaves (about 4 large handfuls)

Small handful of mint leaves

About 24 black olives, pitted and halved

200g (7oz) feta cheese, crumbled