Salad with Lamb Wraps Filled with Goat’s Cheese and Dates with Sweet and Sour Coriander Dressing

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For the salad

  • 200 g (7 oz/1⅔ cups) goat’s cheese
  • 100 g (4 oz) or 8 slices of lamb gammon (or raw ham)
  • 100 g (4 oz/ cup) dates, stoned and cut into strips
  • 100 g (4 oz/3 cups) rocket (arugula) salad
  • 30 g (1 oz/2 tbsp) pine nuts, briefly roasted in a hot pan and cooled
  • olive oil for frying

For the dressing

  • 1 small bunch of coriander (cilantro) sprigs, washed and finely chopped
  • ½ red onion, sliced
  • 1 generous tbsp ( cup) honey
  • 1 tsp. curry powder
  • 1 small red capsicum (bell pepper), seeds removed and finely chopped
  • 4 tbsp (2 fl oz/¼ cup) red wine vinegar
  • 150 ml (5 fl oz/ cup) high-quality olive oil


First make the dressing by pulsing all ingredients in a food processor. The mixture can stay coarse, it does not have to be pureed smooth!

Cut the goat’s cheese in four equal portions. Roll the cheese in two slices of lamb gammon, once lengthways and once crossways. Distribute the rocket salad over four plates. Arrange the date strips on the rocket salad. Heat the olive oil in a non-stick frying pan and sauté the cheese for a few minutes on both sides, until light golden brown on the edges and relatively soft.

Place a slice on each salad, top with dressing and sprinkle with the pine nuts.

Serve with warm Turkish bread from the oven.