This salad just balances brilliantly. The pepperiness of the rocket (arugula), the sweetness of the pomegranate, the tartness of the dressing and the nuttiness and crunchiness of the hemp seeds create a perfect backdrop for the succulent lamb.

I made it because I had some leftover lamb leg steaks in John’s Balsamic Glaze for Lamb and some pomegranate. Next time you are cooking lamb, be sure to do a little extra so you can have this for lunch the next day.

Ready

• leaves — perhaps a mix of rocket (arugula), lambs lettuce and a little baby spinach
• red onion, chopped
• pomegranate pips
• leftover lamb, warmed in the microwave or steamer then sliced
• hemp seeds, toasted then lightly crushed
• lemon honey dressing
• red peppercorns, coarsely ground

Set

• wide rim bowls

Go

1. Arrange all the ingredients in wide rim bowls then dress.