LAMB SALAD WITH TAHIHI VINAIGRETTE

I barbecued a leg of lamb on Australia Day (because a big bloke on TV told me it would be unAustralian if I didn't cook lamb). I used some leftover lamb in this simple salad. Because I used chickpeas in the salad, I was inspired to give it a vaguely middle eastern feeling with a vinaigrette of olive oil, lemon juice, tahihi, salt, pepper and coarsely ground coriander seeds.

LAMB SALAD WITH TAHIHI VINAIGRETTE