It was time to change the menu at my restaurant Tangellos, and I was finding it hard to create a great looking and tasting salad that would appeal to my customers. That is why I decided to make a salad and put all my favorite foods into it. To this day, Tangellos lamb salad has been one of my greatest successes, often out selling every other dish on the menu.

Marinate the lamb strips in the red wine and add the sliced paw paw> Marinate the lamb for at least 4 hours. Wash the lettuce and leave to dry on paper towl. Slice the chat potato’s thinly and deep fry until golden brown. Drain the excess oil off the potatoes and rest on paper towl. Slice the cherry tomatos, avocado and Brie cheese and place into a small stainless steel bowl. Take three of the lettuce leaves and shred roughly. Mix the lettuce and garlic aioli into the salad mix. Drain the red wine and paw paw off the lamb strips. Heat a wok or heavy bottom pan with a teaspoon of oil until the wok or pan is smoking and add the marinated lamb, honey and soy sauce. Fry for 3 to 4 minutes or until the lamb are well coated with the honey soy. Place your leftover lettuce leaves in the bottom of your serving dish or plate and add the salad mix on top. Finally place the warm marinated lamb over the center of the salad.

5 ounces of trimmed lamb strips

2 ounces of red wine

1 thin slice of paw paw

1 small chat potato

Oil for deep-frying

¼ avocado

4 cherry tomato’s

1 ounce of Brie cheese

6 washed lettuce leaves

2 teaspoons of garlic aioli

1 teaspoon of honey

1 teaspoon of thick soy sauce

1 teaspoon olive oil

Time to make 45mins Serves 1