Читать книгу Home Cooking - Rachel Allen - Страница 109

4 tsp redcurrant jelly (see page 328)

2 tsp red wine vinegar

4 tbsp extra-virgin olive oil Salt and freshly ground black pepper

1 First make the dressing. Place the redcurrant jelly in a small bowl, add the vinegar and olive oil, season with a little salt and pepper and whisk together until emulsified.

2 Carve or tear the lamb into thin slices and toss lightly with the beans, salad and mint leaves on one big serving platter or in individual bowls. Scatter the olives and crumbled bits of feta cheese on top. Drizzle over the dressing and serve.