The Dinner Project

This clever lunch recipe is made with leftovers and homemade lemon dressing. 


  • 2 x 300g cooked mini Lamb Rump, thinly sliced

  • 2 baby red radishes, trimmed, shaved

  • 2 cups picked watercress

  • 1 bulb baby fennel, trimmed, shaved

  • 1 witlof, trimmed, leaves separated

  • 1 small red onion, thinly sliced

  • 45g (1/3 cup) whole pistachios

  • 1 punnet cherry tomatoes, halved

  • 100g (1/2 cup) cooked quinoa

  • 1/2 cup picked dill fronds

  • 1/2 cup picked small flat-leaf parsley leaves

  • 1/2 cup small picked mint leaves

  • Lemon Dressing

  • 1 large lemon, juiced

  • 1 tbs seeded mustard

  • 1 tbs honey

  • 60ml (1/4 cup) extra virgin olive oil


  • 1.

    To make the lemon dressing, place all ingredients in a small screw top jar and shake until combined or alternatively, whisk until combined.

  • 2.

    Place all of your remaining ingredients, except your sliced lamb, in a large salad bowl, pour in dressing and toss well to combine. Season to taste.

  • 3.

    Divide salad among bowls, top with sliced lamb and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 732kj
  • Fat Total 59g
  • Saturated Fat 20g
  • Protein 30g
  • Carbohydrate 20g
  • Sugar 7g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Substitute quinoa with brown rice, wild rice or pearl barley; all are available from supermarkets, health food shops and specialty food stores.
  • As an alternative, crumble over some feta or soft goats cheese.
  • If your fennel has nice green fronds, pick and use in your salad or dressing.
  • Substitute watercress and witlof with baby spinach, baby cos or mixed leaf.

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