Spring salad with leftover lamb and eggs

2016-05-02
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

4/5/16

Spring salad with leftover lamb and eggs for today although ' salad ' is very little for greatness, completeness and flavor this dish.

leftlaeg (2) leftlaeg (7)

Ingredients

1 Cup or 200gr. About lamb or kid who stayed, bare bones

2 eggs cut into thin slices

1 Cup cucumber

1 Cup cherry tomatoes

6-7 olives

250gr. Asparagus Green

¼ Cup parsley, finely chopped

2 spring onions finely chopped

For the dressing:

¼ cup olive oil

Juice from 1 lemon

1 teaspoon honey

¼ of a spoonful of sweet garlic powder

salt & pepper

Method

Step 1

Whip all ingredients for the dressing and keep aside.

Step 2

Add the asparagus in plenty of salted boiling water for 8-12 minutes, Depending on tastes. Drain and keep aside.

Step 3

Mix the cucumber with the cherry tomatoes, parsley, fresh onions and olives.

Step 4

Transfer to a platter and place around the meat, eggs and asparagus. Drizzle with the dressing and serve immediately..

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