… Shred Salad, Feta & Herbs
I love Sundays. Church and then friends for dinner. It is very often the best day of the week.
I think this was a first. I gave my guests for today a choice. I had bought ingredients for three different meals and I let Peter and Alison chose which meal they wanted. They chose this and so this is the meal I cooked today. The remaining two as well as a breakfast will be cooked tomorrow, whilst I’m in the throws of moving.
I had zero confidence that I would cook this in the time. There are just so many ingredients today. I think it must be one of the longest lists of ingredients in the book.
Five or six minutes in and I get pretty confident. The lamb is seasoned and cooking away. The salad is basically done. It’s still naked. I haven’t dressed it yet. But there it is.
I do have a slight issue today. The recipe tells you to put two (large) wraps (laid flat) on a roasting try and another two on another roasting tray and they go in the oven, with the lamb, to crisp up a bit. My oven is small. My wraps are big. Some of the very, very limited packing I have done so far (for my house move tomorrow) has included some of my roasting tins. This I now regret. In the end I cobble together three roasting tins for four wraps. It works. Or very nearly. One of the roasting trays is quite large and it over hangs the flame in my gas oven and it does burn the very end of one of the wraps. I eat that one.
Twelve minutes and twenty one seconds. I think this is the second quickest.
This is so, so, so tasty. The salad is lovely. It (green pepper, spring onions, cucumber, tomatoes, lettuce) is cut so thin, that with the oil and (more importantly) the vinegar it is almost a pickle. It is lovely.
Great meal. Great day.
Best do some packing now …
Who with: Gavin, Peter, Alison
How long: Twelve Minutes and twenty one seconds
