Asparagus, mozzarella and lamb salad with garlic buttermilk

Posted by petra08 on April 12, 2015 · 11 Comments 

After a period of grey and quite cold weather we have had a bit of a warm spell. Not warm enough to leave the jacket at home but lovely and sunny. Enough to get the seeds going in the greenhouse and for a tiny asparagus spear to appear. Sadly the top was eaten by something before I got myself together to venture out with my camera, am sure there are loads still waiting to just come up!

 

I was so inspired by the weather I went to get ingredients for a nice salad. Once home I raided the fridge and got some cold, already cooked lamb and rice out as well.

 

Asparagus, mozzarella and lamb salad with garlic buttermilk 

preparation time 15 minutes 

cooking time 5 minutes 

serves 2

Ingredients

• Pulled, cooked lamb, as much as you wish, just serve the rest on the side
• 1 dl or 1/2cup cooked rice
• 1 small head of endive/chicory
• 1 ball of mozzarella
• 1/2 dl or 1/4 cup buttermilk
• 1/4 garlic clove, peeled
• 1 bunch of asparagus
• 1 small bunch of watercress
• 1-2 tbsp extra virgin olive oil
• 1/4 or 1/8 cup pumpkin seeds
• zest of about 1/2 lemon
• 2 tbsp cream
• 1 small pickle cucumber
• 2 slices of pickle jalapeño
• a pinch of sea salt

Make sure the lamb is pulled.

 

 

Get the remaining ingredients out.

 

 

Separate the endive leaves. Chop the pickle cucumber and jalapeño, mix and set aside. Steam the asparagus lightly.

Chop the watercress and place in a mixer, blend with the olive oil until you have a green paste. Toast the pumpkin seeds and add some salt and a little pepper and let cool.

 

 

Mix the buttermilk with crushed garlic and a pinch of salt. Taste and plate up. Place the whole mozzarella on top and spoon over the cream.

 

 

 

Fry the rice until it is hot and place in the endive leaves. Place the lamb on top and then the asparagus. Add the filled endive leaves to the plate along with any left over endive, the toasted pumpkin seeds, asparagus, watercress dressing and lemon zest. The salad is ready.

 

 

 

I am bringing this salad, better late than never, to Fiesta Friday, the most fun foodie party around. It is full of gorgeous recipes and lovely foodie friends! The lovely hostess Angie, The Novice Gardener is joined by two super talented bloggers, Julianna, Foodie on Board and Hilda, Along the Grapevine. Julianna has an amazingly similar taste to myself and her recipes are tantalizing. It would be amazing to go foraging with Hilda, cook and eat what we find and just learn more about wild edible plants!

 

 

 

 

 

 

 

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Filed under Asparagus, Cheese, Chilli, Cucumber, Endive, Fruit, Garlic, Herbs, Lamb, Lemon, Main course, Meat, Mozzarella, Recipe, Rice, Watercress · Tagged with garlic buttermilk, lamb and asparagus salad, mozzarella and garlic buttermilk, mozzarella salad