Warm Lamb and White Bean Salad with Rocket Dressing Warm Lamb and White Bean Salad with Rocket Dressing

Warm Lamb and White Bean Salad with Rocket Dressing

A warm salad made with roasted lamb or shoulder cubes tossed in fresh tomatoes, canned beans and olives tossed in a rocket and red wine dressing.

prep time
10 mins

cook time
35 minutes

serves
6 people

Ingredients

  • 675g lean boneless shoulder or lamb neck fillet, cut into 2.5cm/1inch cubes
  • 2 large fresh rosemary sprigs
  • 2 tablespoons extra virgin olive oil
  • 225gcherry tomatoes, roughly chopped
  • Large handful freshly chopped chives
  • 2 x 410g cans cannellini beans or chickpeas, drained and rinsed
  • 2 tablespoons pitted green or black olives, roughly chopped
  • For the rocket and red wine dressing:

  • 1 x 50g bag wild rocket leaves
  • 1 tablespoon red wine or sherry vinegar
  • 3 tablespoons extra virgin olive oil

Method

  1. Preheat the oven to 190°C, 1970°C Fan, Gas Mark 5.
  2. In a large roasting tin mix together the lamb, rosemary sprigs, olive oil and seasoning. Roast uncovered in a preheated oven for 20 minutes. Add the tomatoes and continue to cook for a further 10-15 minutes, shaking the pan from time to time until the lamb is meltingly tender.
  3. Prepare the rocket and red wine dressing; place all the ingredients in a food processor and whizz until the dressing is combined. Season if required.
  4. Place all the remaining salad ingredients in a large salad bowl and add the roasted lamb and tomatoes. Drizzle over the dressing and serve immediately.