Leftover lamb and spelt salad

Presenter, writer, and all round top foodie Hugh Fearnley-Whittingstall is passionate about how thoughtful and creative cooking can save money and cut down on the food we needlessly throw away.

"Serves three to four.

Download Hugh Fearnley-Whittingstall’s Leftover lamb and spelt salad recipe - PDF (334k)

Ingredients

• About 150g pearled spelt (or pearl barley)

• Lamb stock, if you have any

• Leftover cold, roast lamb – at least 200g

• About 100g shredded spring greens or cabbage

• Two tbsp chopped mint

• Three or four tbsp yoghurt, to serve

For the dressing

• One tsp English mustard

• One tbsp apple balsamic, or ordinary balsamic, vinegar

• One tsp sugar

• Quarter clove garlic, crushed to a paste with a pinch of salt

• Three tbsp rapeseed or olive oil

• Freshly ground black pepper

Method

Rinse the pearled spelt or barley, then place in a large pan, cover with cold water and add a good pinch of salt (alternatively, use lamb stock). Bring to the boil, cover and simmer gently until tender – 20-25 minutes for spelt, around 45 for barley. When cooked, drain well and leave to cool to room temperature.

Meanwhile, work over your leftover cold lamb, shredding the meat as you go (and including a little fat), and setting bones and gristle aside for stock.

Blanch the greens in lightly salted, boiling water, for about two minutes. Drain well, refresh under cold water, and squeeze out excess water with your hands. Toss with the lamb and the spelt, along with about 1 tbsp chopped mint.

Combine all the dressing ingredients. Stir into the spelt and lamb mixture, going cautiously – you may not need all the dressing, the salad should not be swimming in it. Check the seasoning.

Combine the yoghurt with the remaining chopped mint and a little seasoning. Serve the lamb and spelt mixture with a dollop of minted yoghurt on the side."