I have always enjoyed warm salads. The juxtaposition of hot and cold, along with all the other textures of the dish, make them a very appealing eating experience. This is a dish made of very humble ingredients, but it eats like a dream. I particularly love the sweet pickle vinaigrette and can see it becoming a bit of a staple. It would work on all manner of dishes, poached salmon with potato salad comes to mind!
Step 1: Lamb Meatballs
Place all the ingredients in a medium-sized bowl and with clean hands work everything together until thoroughly combined. Form and roll meatballs to about half the size of a golf ball. Place on a tray lined with glad wrap and refrigerate until required.
Step 2: Sweet Pickle Vinaigrette
Add the mustard, sugar, pickle brine and vinegar into a medium sized bowl. Mix together, and then slowly add the canola oil while whisking continuously until thick and combined. Stir in chopped pickles and parsley. Season to taste and refrigerate until required.
Step 3: Cooking and Serving
Pre heat your oven to 100 degrees.
Heat a large skillet to medium/high heat. Add a little oil and cook your meatballs in batches, until golden brown and firm to the touch. Season and then set aside in the warm oven.
In a large mixing bowl, combine the iceberg wedges, red onion and mint. Dress with 2 or 3 spoonfuls of the vinaigrette, and lightly toss until leaves are coated evenly.
Lay your iceberg salad down on plates and top with the flaked almonds and feta cheese. Arrange the meat balls on top and around the salad, and finish with more sweet pickle vinaigrette if required. Consume with abandon.
Photography by Kieran Scott