1kg left over lamb shoulder meat, pulled and slightly warmed
4 heads baby gem lettuce, cut into quarters
4 pink radishes, sliced
1/2 a cucumber, sliced into spaghetti strips or thinly sliced on the bias
100g asparagus, blanched
2 large pita breads
30ml Extra Virgin Olive Oil
150g red vine tomatoes
Salt and pepper to taste
100ml prepared herb pesto
30ml Extra Virgin Olive oil
Method
Warm a griddle pan on a high heat until smoking.
Brush the pita breads with olive oil and grill on both sides until well charred and toasty.
Cut each pita in 8 triangles and set aside.
Toss the asparagus in some olive oil, season to taste and grill on both sides.
Place the vine tomatoes in an oven proof dish, drizzle with olive oil, season to taste and place in a 180 degree oven for about 10 minutes or until they burst open.
Place the lettuce on a salad platter and top with the radish slices, cucumber spaghetti, grilled asparagus and the roasted vine tomatoes.
Place the pita triangles on top of the salad and add the pulled lamb meat on top.
Mix the pesto with some olive oil and drizzle over the salad.
