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
