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Greek lamb salad with feta and olives

Greek lamb salad with feta and olives is ideal for all the family. Enjoy for lunch or an evening meal - the perfect sit-outside-in-the-sun lunch at the weekend or a great excuse to escape the office for a few minutes.

Ingredients

For the marinade:

  • Grated zest of 1 lemon
  • 2 cloves of garlic, peeled and chopped
  • 2 sprigs of rosemary, leaves stripped
  • Salt and freshly ground black pepper
  • 2 TBS extra virgin olive oil
  • 600g lamb tenderloin

For the salad:

  • 1 vine tomato, medium-ripe
  • 1 green tomato, medium-ripe
  • 200g cherry tomatoes on the vine, ripe
  • 1 beef tomato
  • 1 medium red onion, peeled
  • 1 cucumber, peeled
  • 1 green pepper, deseeded
  • Large handful of kalamata olives, stoned
  • 2 large handfuls fresh mint leaves
  • 1/2 clove of garlic, peeled and chopped
  • Small handful fresh oregano leaves
  • Small handful greek basil leaves
  • 1 TBS red wine vinegar
  • 3 TBS greek extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 200g block of feta cheese

Serves 4

Method

Amber tick

  1. In a mortar and pestle, crush together the grated lemon zest, garlic, rosemary, salt, pepper and olive oil, and rub over the lamb
  2. Cut the vine tomato into wedges, slice the green tomato thinly, halve the cherry tomatoes and slice the beef tomato into large rounds. Place in a salad bowl
  3. Cut the onion into wafer-thin slices, the cucumber into 5mm slices and the pepper into rings, and add all three to the salad
  4. In a separate bowl, mash the olives lightly so they begin to seep a little juice - be careful not to break them up
  5. Roughly chop half the mint and add it to the bowl
  6. In a pestle and mortar, crush together the garlic, oregano, greek basil and the remainder of the mint to form a paste, then gradually add the vinegar. Whisk in the olive oil, then season
  7. Add this to the mint and olives and leave for 10 minutes for the flavours to come through, or until the lamb is ready to dress
  8. Heat a griddle pan and grill the lamb for 4-5 minutes on each side. Leave to rest for 5 minutes, then carve into strips
  9. Pour the dressing over the salad and squash it in to the tomatoes using your hands
  10. To finish, crumble the feta on top, lay the lamb strips over the cheese and serve

 

 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


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