Lamb Salad with Goats Cheese, Apricots and Almonds
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Ingredients

  • Ingredients
  • 4 generous handfuls of babyleaf salad (about 80g)
  • 1 stick of celery
  • 1 apricot 60g soft goats cheese (about 4 tbsp)
  • 1 tbsp toasted flaked almonds
  • 1 lamb steak (or about 150g of cooked lamb if you have any leftover from your Sunday roast – skip step 1 if you do)
  • About 10 fresh mint leaves
  • Juice of half a lemon
  • 1 tsp white wine vinegar
  • 1 tsp olive oil (preferably extra virgin)

Instructions

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