350 g (12 oz) cooked lamb, diced
400 g (14 oz) can apricot halves, drained and chopped
150 ml (1/4 pint) thick bottled mayonnaise
4 tablespoons natural yoghurt
1 tablespoon clear honey
2 teaspoons finely grated lemon zest
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
350 g (12 oz) potatoes, boiled and roughly chopped
1 small lettuce
25 g (1 oz) toasted flaked almonds
400 g (14 oz) can apricot halves, drained and chopped
150 ml (1/4 pint) thick bottled mayonnaise
4 tablespoons natural yoghurt
1 tablespoon clear honey
2 teaspoons finely grated lemon zest
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper
350 g (12 oz) potatoes, boiled and roughly chopped
1 small lettuce
25 g (1 oz) toasted flaked almonds
method
1. Put the mayonnaise in a large bowl and stir in the yoghurt, honey, lemon zest and cinnamon. Season to taste with salt and pepper, then cover and refrigerate for 30 minutes.
2. Mix together the lamb, potatoes and apricots and gently fold into the mayonnaise mixture. Arrange the lettuce leaves in a bowl or shallow dish. Spoon the salad into the centre and sprinkle the almonds over the top. Serve the salad at once.
2. Mix together the lamb, potatoes and apricots and gently fold into the mayonnaise mixture. Arrange the lettuce leaves in a bowl or shallow dish. Spoon the salad into the centre and sprinkle the almonds over the top. Serve the salad at once.
serving amount
serves 4
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