Lamb & Rocket Salad with Sun Dried Tomatoes
What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar.
- 4 small bunches of rocket lettuce
- 140g Roasted lamb
- 100g Delago feta cheese
- 12 Green olives
- 12 Sun dried tomatoes
- 50 ml extra virgin olive oil
- 20 ml Balsamic vinegar
- Salt & pepper
Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce. Cut the Delago feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper. Using tongs mix the salad together and serve.