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Left-Over Roast Lamb Salad




  • 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


  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.
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