Photo by William Meppem
Recipe information
Yield
Serves 4
Ingredients
8
heirloom tomatoes (960g), sliced
1
/2 x quantity shredded Slow-Roasted Lamb Shoulder
300
g (10 1/2 oz) goat cheese, crumbled
Seeds from 1 pomegranate
1
long green chile, sliced
1
/2 x quantity Salsa Verde
Baby (micro) basil, to serve
Need to make a substitution?
Preparation
Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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