Ingredients

The following ingredients have 1 Servings
  • 1 tsp ghee (or make your own)
  • 150 g 5oz leftover roast lamb, cut into 1" chunks
  • 12-15 sugar snap peas (chopped)
  • 1/2 red apple (peel on, diced)
  • 2 cups spinach
  • 1/2 avocado (diced)
  • 2 tbsp organic raisins
  • 2 tbsp pitted green olives (sliced)
  • 2 tbsp walnuts (chopped)
  • 2 tbsp paleo mayo
  • 2 tbsp white balsamic vinegar
  • 1 tsp chai spice (see this post for my recipe)
  • 1/4 tsp Himalayan salt
  • 1/4 tsp freshly cracked black pepper

Instruction

  • Melt the ghee in a small skillet set over medium heat and add the lamb, apple and sugar snap peas.
  • Sauté until the meat is browned and warmed through and the apples and sugar snap peas are softened. Set aside to cool a little.
  • Meanwhile, add the rest of the ingredients to a large mixing bowl and toss delicately until well combined.
  • Transfer to a large salad plate and top with warm meat.
  • Serve immediately