Serves: 4


500g cooked lamb shoulder, shredded

100ml soy

20g sesame seeds

For the dressing:

15ml soy

15g Dijon

5g sugar

juice 2 limes

2 cloves garlic

20g smooth peanut butter

5g tahini

15ml hot sauce

50g mayo

30ml cider vinegar

For the salad:

100g lambs lettuce

1 finely sliced red onion

1 cucumber, cut into half moons

handful mint


For the Lamb:

1. Toss in the soy and sesame seeds (may need a little oil if it’s a bit dry). Grill for 4 -5 minutes until crispy

For the Dressing:

2. Blend all ingredients together until smooth

3. Toss the salad in dressing

4. Sit the lamb on top of the salad then add some more dressing

5. Nice served with flatbread