Lamb, Feta and Lentil Salad with Leftover Lamb

Lamb, Feta and Lentil Salad
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Salads with green lentils are both filling and delicious! We added feta, cherry tomatoes and some crispy lamb to ours and finished it with a generous drizzle of harissa dressing. This recipe is by far our favourite way to use any leftover lamb after a Sunday Roast or leftover lamb shashlik cooked in one of our summer BBQs! Read on to learn how we make our Leftover Lamb, Feta and Lentil Salad with Harissa Dressing!

The other weekend we had a traditional Lamb Shashlik on a barbeque in our garden and enjoyed eating in the sun. Today, however, it is raining (hail, even!) and the kind of wind that makes me dread leaving the house to take our dog for a walk. It’s summer, how is there ice falling out of the sky? Ah, joys of living in North Wales!

The one good thing today that I’ve been looking forward to is making one of my favourite salads for lunch. We had some lamb shashlik leftover. Truth be told I had to deprive Seb of his last lamb skewer, just so I can make this salad today. I am sure he will forgive me as soon as he sees what’s on the menu for lunch. It is one of his favourites – a salad that’s filling, nutritious and delicious, with a naughty twist of crispy lamb!

Salads that are healthy and ‘good-for-you’ are great. But when they have that little something extra that is just a bit more decadent, just a tiny bit naughty, a little oomph, a little fried crunch, just a little bit of something ‘forbidden’, the salad tastes so much better. I love vegetables, the freshness of the salad, the grains, the legumes, you name it. We love it all here at Somebody Feed Seb. But if there’s one thing that I’ve learned about myself and my eating habits, it’s that I will have a hugely unhealthy dessert if you don’t put something extra special in my otherwise healthy salad!

Lamb, Feta and Lentil Salad

This time, our baby leaf, protein-rich lentil, red onion and cherry tomato salad is topped with feta and crispy lamb, all drizzled with harissa dressing! It is delicious and so very satisfying to eat!

How to Make Leftover Lamb, Feta & Lentil Salad?

Rinse and cook green lentils following packet instructions. It normally takes about 30 minutes.

In the meantime, thinly slice the red onion and halve cherry tomatoes.

Shred your cooked lamb into small pieces, or simply cut it into small bits depending on the type of lamb that you have leftover. Place the lamb in a bowl, add a tbsp of cornflour and mix well to cover.

Heat 3 tbsp of odourless oil in a frying pan. When hot, tip the lamb in and fry for 3-4 minutes or until crispy. Using a slotted spoon, take the lamb out onto a paper towel-lined plate to absorb any excess oil. Sprinkle the lamb with some salt.

To make the dressing, mix the olive oil, harissa and juice of one lemon. Season with salt and pepper.

When the lentils are cooked, drain them and tip them back into the bowl. Mix half of the harissa dressing. Add cherry tomatoes and red onion and a pinch of salt. Mix well.

Divide the baby leaves between two bowls. Top with the lentil mixture. Crumble feta all over and top with crispy lamb. Drizzle the rest of the harissa dressing on top and serve!


For other delicious salads and bowls, we have some inspiration below:

Lamb, Feta and Lentil Salad

Lamb, Feta & Lentil Salad with Leftover Lamb and Harissa Dressing

Salads with green lentils are both filling and delicious! We added feta, cherry tomatoes and some crispy lamb to ours and finished it with a generous drizzle of harissa dressing. This recipe is by far our favourite way to use any leftover lamb after a Sunday Roast or leftover lamb shashlik cooked in one of our summer BBQs!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course
Cuisine Moroccan, North African
Servings 2 portions
Calories 649 kcal

Ingredients
 
 

  • 100 g cooked lamb leftover from roast dinner, lamb chops or shashlik
  • 1 tbsp cornflour
  • 3 tbsp vegetable oil
  • 100 g green lentils
  • 140 g baby salad leaves
  • 8 cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 50 g feta crumbled

For Harissa Dressing:

  • 3 tbsp extra virgin olive oil
  • 11/2 tsp harissa
  • 1 lemon juice only
  • salt & pepper

Instructions
 

  • Rinse and cook green lentils following packet instructions. It normally takes about 30 minutes.
  • In the meantime, shred your cooked lamb into small pieces, or simply cut it into small bits depending on the type of lamb that you have leftover. Place the lamb in a bowl, add a tbsp of cornflour and mix well to cover.
  • Heat 3 tbsp of odourless oil in a frying pan. When hot, tip the lamb in and fry for 3-4 minutes or until crispy. Using a slotted spoon, take the lamb out onto a paper towel-lined plate to absorb any excess oil. Sprinkle the lamb with some salt.
  • To make the dressing, mix the olive oil, harissa and juice of one lemon. Season with salt and pepper.
  • When the lentils are cooked, drain them and tip them back into the bowl. Mix half of the harissa dressing. Add cherry tomatoes and red onion and a pinch of salt. Mix well.
  • Divide the baby leaves between two bowls. Top with the lentil mixture. Crumble feta all over and top with crispy lamb. Drizzle the rest of harissa dressing on top and serve!

Nutrition

Calories: 649kcalCarbohydrates: 50gProtein: 28gFat: 39gSaturated Fat: 12gCholesterol: 59mgSodium: 524mgPotassium: 1039mgFiber: 19gSugar: 8gVitamin A: 1359IUVitamin C: 67mgCalcium: 199mgIron: 6mg
Keyword crispy lamb salad, green lentil and leamb salad recipe, green lentil salad, lamb salad, lamb salad wth green lentils, leftover lamb salad, lentil and feta salad with crispy lamb, lentil salad, lentil salad with feta, salad with crispy lamb
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Lamb, Feta and Lentil Salad

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