Method
Place the red onion, celery, parsley, cinnamon, lemon zest and juice in a small bowl season with a little salt and pepper and toss together. Leave for 10mins to marinate.
Arrange the lamb and watercress and picked mint on a large salad platter, crumble the feta evenly over the dish, add the onion and celery mixture and dot with the Apricot & Ginger Chutney. Sprinkle over the poppy and sesame seeds, drizzle everything with a little olive oil and serve with warm flat breads.
Ingredients
Serves: 2-3 people
1 small red onion, thinly sliced
1 stick of celery, thinly sliced
1 small bunch flat leaf parsley, leaves roughly chopped
2 pinches cinnamon
juice and zest of 1 lemon
salt and pepper
250g sliced left over lamb, reheated if wanted
1 bag of watercress
small bunch mint
75g feta, crumbled
½ jar of Tracklements Apricot & Ginger Chutney
1 tsp poppy seeds
1 tsp toasted sesame seeds
good quality extra virgin olive oil
3-4 warm flat breads to serve
