Christmas leftovers - Herby lamb flatbread sandwich

We know how it is at Christmas, you cook a huge roast and have leftovers you're not sure what to do with, we're here to help with our series of delicious leftovers recipes. We've crafted these recipes to be easy to make with store cupboard ingredients.

Recipe by Nick Sandler

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Lamb flatbread

Serves 2

Ingredients:

The salted veg

2 baby cucumbers, sliced

A small packet or radishes, sliced

Herby sea salt

The salsa verde

A handful of chopped mint

1 jalapeno, finely chopped

Herby sea salt 

1/4 of a lemon squeezed

2 teaspoons olive oil

The yoghurt

200ml goat yoghurt

Herby sea salt 

1/4 of a lemon squeezed

2 teaspoons olive oil

Coarse ground black pepper

The others

Leftover lamb leg roast (or any other leftover lamb), sliced or shredded

2 naan breads

A twig or two of thyme, finely chopped

A sprig of mint

2 teaspoons toasted sesame seeds.

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Method:

To toast sesame seeds, toss in a pan over medium heat for 3-4mins stirring frequently, until golden brown.

Sprinkle a little salt on the radish & cucumber

Mix the salsa verde ingredients together - mint, jalapeno, salt, lemon & olive oil

Stir the yoghurt with salt, lemon, olive oil & black pepper

Toast the naan breads in a pan with a few drops of olive oil with a dusting of thyme

Place the naan on a chopping board and load with sliced lamb, salted veg, salsa verde, goat yoghurt dressing, sesame seeds and mint leaves.

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