Winter is the ideal time for a warm salad. This dish couldn’t get much more filling, and that is before you add any lamb. You don’t need much, think of it as complimentary rather than central. You could easily use a bit of leftover roast lamb instead, thinly sliced and quickly fried until crispy.
Think of the dressing as a grown-up mint sauce, with plenty of briny depth from capers and anchovies – powerful but perfect.