The lamb slices were left over from a roast lamb dinner. They were lightly sprinkled with rock salt and served with mint jelly alongside. The salad was quite high protein, in that it contained a boiled egg, cheese and pecan nuts in addition to iceberg lettuce, spring onions, Vittoria tomatoes, sunflower seeds and pine nuts. It was sprinkled with a mixture of sea salt and dried seaweed, then tossed with a little Caesar dressing. It made for a tasty and quite healthy lunch.