Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
300 g leftover cooked lamb
200 g tin of beans (butter beans, black eye or cannellini beans, drained)
110 g salad leaves (about 4 large handfuls)
small handful of mint leaves
about 24 black olives (pitted and halved)
200 g feta cheese (crumbled)
for the redcurrant dressing:
4 tsp redcurrant jelly
2 tsp red wine vinegar
4 tblsp extra-virgin olive oil
salt and freshly ground
First make the dressing. Place the redcurrant jelly in a small bowl, add the vinegar and olive oil, season with a little salt and pepper and whisk together until emulsified.
Carve or tear the lamb into thin slices and toss lightly with the beans, salad and mint leaves on one big serving platter or in individual bowls. Scatter the olives and crumbled bits of feta cheese on top. Drizzle over the dressing and serve.
This recipe and many more are available in Rachel's book, 'Rachel Allen: Home Cooking', published by Harper Collins.