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Serves : 4
Cook's Tip :

This easy salad makes innovative use of leftovers and ingredients you're apt to have on hand. If you wish, you could add a tropical flavour by substituting one papaya, peeled and diced, for the apricot halves.

Ingredients :
3/4 lb cooked Lamb (preferably rare roasted) 375 g
1 can
(14 oz)
apricot halves 1 can
(398 ml)
2 cups cooked rice 500 ml
2/4 cup mayonnaise 175 ml
1/4 cup plain yogurt 50 ml
2 tbsp dried currants 30 ml
2 tsp grated lemon rind 10 ml
1 tsp honey 5 ml
Pinch cinnamon
salt and pepper
watercress
Pinch
1/4 cup toasted sliced almonds 50 ml
Directons :

Trim lamb and dice finely. You should have about 2-1/2 cups (625 ml). Drain apricot halves well and dice. In large bowl, stir together lamb, apricots and rice. This can be done ahead, covered and refrigerated.

In small bowl, stir together mayonnaise, yogurt, currants, lemon rind, honey, cinnamon and salt and pepper to taste. Dressing can be made ahead, covered and refrigerated for an hour or two.

Just before serving, pour dressing over salad and toss to coat well. Line shallow salad bowl with watercress and mound salad on top. Sprinkle with toasted almonds.

NOTE: If cooking rice especially for the dish, you will need 1/2 cup (125 ml) uncooked rice