Lamb And Rice Salad With Apricots
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.
| 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 |
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
