• 200g roast lamb sliced (use cooked roast lamb left-overs)
  • 1-2 baby cos lettuce
  • 2 tomatoes (sliced into wedges)
  • Handful of olives
  • 100g crumbled goats cheese
  • Handful of torn basil leaves

Dressing ingredients

  • Juice of 1 lemon or 1 lime
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Author of this recipe



Amateur cook

I have been brought up on a farm, so I love cooking especially with roast lamb. Salads are an important part of our daily meals. Read more

"The good news with roasting a leg of lamb is that you always have some tasty left-overs. My wife and I created this "Souvlaki" salad so we could enjoy the delicious leftovers from our Sunday roast. It's so easy to throw together and I like to keep my dressing simple - just lemon or lime juice with a dash of olive oil."

Total votes: 739


Wash and spin-dry the baby cos lettuce. Tear into bite-sized pieces and place in a salad bowl. Add the tomato, olives, and the roast lamb and toss. Top with the crumbled goats cheese and fresh basil. Dressing Whisk the dressing together and pour over the salad and gently toss just before serving. Serve with crispy pita bread.

Tips from the author

This salad can be enjoyed as a main between a family of 4 (2 adults and 2 children), or as an entree for 4. If you do not have lamb left-overs, marinate a fillet of lamb with rosemary, garlic and olive oil. Grill or roast until cooked - just a little pink inside and set aside.

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