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Leftover lamb & roasted capsicum salad with anchovy vinaigrette

Method

  • Cook the potatoes in a pot of lightly salted, boiling water until tender, adding the beans for the last few minutes. Drain well.
  • Whisk the garlic with the mustard, anchovies, basil and vinegar, adding the oil little by little, continually whisking to reach the desired consistency. Set aside.
  • In another bowl, gently toss the potatoes, beans, watercress and roasted capsicum with the dressing to taste.
  • To serve, arrange the sliced lamb neatly in a round on individual plates. Sprinkle a little dressing over the top and place a mound of the salad in the centre, before sprinkling with more dressing.

Ingredients

  • 4-6 kipfler potatoes, peeled & cut into chunks
  • sea salt
  • 18 small green beans, topped, tailed & halved crossways
  • 1 plump garlic clove, crushed
  • 2 heaped tspn Dijon mustard
  • 4-6 anchovies, finely chopped
  • 2 tbsp chopped fresh basil
  • 2 tbsp white wine vinegar
  • about ½ cup olive oil
  • 1 good handful watercress leaves, well washed
  • 4 pieces roasted capsicum, cut in strips
  • leftover roast lamb, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm