Ingredients

• 2 to 3 handfuls of rocket, spinach, or mixed salad greens, washed
• 1 punnet of cherry tomatoes, halved
• ½ a packet of feta cheese, crumbled
• 2 palm-sized portions left over roast lamb, sliced
• 1 tbsp of olive oil 
• Balsamic vinegar

Method

1. Place salad greens onto a serving platter.
2. Add cherry tomato halves, along with the feta cheese and torn mint leaves.
3. Mix together thoroughly.
4. Drizzle 1 tablespoon of olive oil and a drizzle of balsamic vinegar over the salad and toss together.
5. Arrange roast lamb slices over the salad before serving.