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Lamb Salad with Goats Cheese, Apricots and Almonds

Liven up your lunch with this delicious lamb salad with flaked almonds, apricots and goats cheese. Perfect for a healthy lunch or summer barbecue.
Active Time: 10 minutes
Servings: 2 portions


  • 4 generous handfuls of babyleaf salad - about 80g
  • 1 stick celery
  • 1 apricot
  • 60 g soft goats cheese - about 4 tbsp
  • 1 tbsp toasted flaked almonds
  • 1 lamb steak - or about 150g of cooked lamb if you have any leftover from your Sunday roast - skip step 1 if you do
  • About 10 fresh mint leaves

For the dressing

  • Juice of half a lemon
  • 1 tsp white wine vinegar
  • 1 tsp olive oil - preferably extra virgin


  • Chop the lamb steak into thin strips. Put a small frying pan over a medium heat and once hot add the lamb strips. Cook the lamb until it's browned all over (turning to ensure it's even) and then remove it from the pan. Set it aside to cool while you prepare the rest of the salad.
  • Chop the celery, goats cheese and apricot into small chucks (about 1cm) and finely chop the mint leaves.
  • Place all of the salad ingredients into a bowl (chopped celery, goats cheese, apricot, mint, toasted flaked almonds, cooked lamb) and toss them together.
  • Mix the dressing ingredients (juice of half a lemon, 1 tsp white wine vinegar and 1 tsp olive oil) together, pour them over the salad and serve.


Each portion contains 1.5 of your 5-a-day fruit and vegetables.


Serving: 1portion | Calories: 283kcal | Carbohydrates: 5.1g | Protein: 22.7g | Fat: 18.7g | Saturated Fat: 7.8g | Sodium: 120mg | Fiber: 2.1g | Sugar: 3.3g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Keyword: Easter Lunch
Author: Charlotte Oates