Name: Swedish Spring Pea & Mint Salad with Lamb
Prep time: 10 min
Cook time: 15 min
Ingredients: 200 g roasted lamb (sliced, from leftovers); 100 g fresh spring peas (blanched); 50 g radishes (thinly sliced); 2 tbsp fresh mint (roughly chopped); 1 tbsp whole grain mustard; 1 tbsp apple cider vinegar; 3 tbsp olive oil; 1 tsp honey; black pepper (to taste); salt (to taste)

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Prep Time:10

Cook Time:15

Ingredients

200 g roasted lamb sliced, from leftovers
100 g fresh spring peas blanched
50 g radishes thinly sliced
2 tbsp fresh mint roughly chopped
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp honey
black pepper to taste
salt to taste

Instructions

If using leftover lamb, slice it thinly and let it come to room temperature.
Blanch the fresh peas in boiling water for 1 minute, then drain and rinse under cold water.
In a small bowl, whisk together the mustard, vinegar, olive oil, honey, salt, and black pepper to create the dressing.
In a large bowl, combine the lamb, blanched peas, radishes, and mint.
Drizzle with the dressing and toss gently to coat.
Serve immediately, garnished with extra mint if desired.

Notes

Lamb Substitutions: This salad also works well with smoked fish or roasted chicken for a lighter variation.
Make-Ahead Option: You can prep the dressing and slice the lamb in advance to assemble quickly before serving.
Seasonal Swaps: If fresh peas aren’t available, you can use thawed frozen peas. For extra crunch, try adding thinly sliced cucumbers.

Nutrition

Servings:

Calories: 193kcal