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.

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