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

Instructions

1. Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.