Warm Winter Salad



Warm Winter Salad



I have created this delicious and satisfying salad based loosely on the Moroccan dish Harira eaten during Ramadan to breakfast. Perfect for an afternoon at home or squished into a wrap for a work day lunch. You can start a day or two ahead to allow the flavours in the lamb to fully develop.


For the braised lamb

  • 2 lamb shanks
  • 750ml chicken stock
  • 1 eschalot, roughly chopped
  • 2 carrots, roughly chopped
  • 3 garlic cloves, crushed
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp all spice
  • ½ tsp cayenne pepper
  • 1 stick cinnamon
  • 4 dates
  • 1 bay leaf
  • 1 tbs tomato paste

For the Dressing

  • greek yoghurt
  • pinch saffron threads
  • 1 garlic clove, crushed

For the salad

  • 1 tin of chickpeas
  • 2 sticks of celery
  • ½ tin of green lentils
  • 1 handful of coriander
  • 1 handful of parsley
  • 200g tomatoes
  • 50g pine nuts, toasted

Method

  1. For the braised lamb, brown in a casserole pot and remove from pan. Add olive oil and cook the eschalots, carrots and garlic until softened, add the tomato paste and cook for two minutes, add the spices and cook for a further minute. Return the lamb to the pan with the stock and bring to the boil. Place on the lid and simmer on a low heat for one hour. Add the dates and simmer for a further 30 minutes.
  2. For the yoghurt, activate the saffron threads in a very small amount of boiling water (about 1 tbs) to release the colour and flavour. Mix the yoghurt, garlic and saffron together.
  3. Remove the lamb shanks from the juices and shred with a folk. Combine all the ingredients together and dress with the saffron yoghurt. Season generously.