Who doesn't love savory lamb and crunchy salad together? And in a sandwich? Even better.
1 ¼ pounds cooked leftover Australian lamb, thinly sliced or chopped
1 cup shredded cabbage (we used red and green)
1 carrot grated
4 romaine lettuce leaves
8 slices multigrain sourdough bread
½ cup hummus
3 Tablespoons Greek yogurt
1 Tablespoon lemon juice
2 teaspoons sesame seeds, toasted
2 Tablespoons basil pesto
To serve: Small basil leaves & lemon wedges
Combine yogurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
Spread each slice of bread with hummus. Top with lettuce, cabbage salad and lamb. Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.
If you have leftover roasted vegetables, roughly chop them and place on sandwich instead of cabbage salad.