Ingredients
- 8 heirloom tomatoes (960g), sliced
- 1/2 x quantity shredded Slow-Roasted Lamb Shoulder
- 300g (10 1/2 oz) goat cheese, crumbled
- Seeds from 1 pomegranate
- 1 long green chile, sliced
- 1/2 x quantity Salsa Verde
- Baby (micro) basil, to serve
Steps
- Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.