Recipe Of The Week – Greek Lamb Salad with Feta and Olives
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:
For the salad:
Serves 4
Method
- In a mortar and pestle, crush together the grated lemon zest, garlic, rosemary, salt, pepper and olive oil, and rub over the lamb
- 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
- Cut the onion into wafer-thin slices, the cucumber into 5mm slices and the pepper into rings, and add all three to the salad
- In a separate bowl, mash the olives lightly so they begin to seep a little juice – be careful not to break them up
- Roughly chop half the mint and add it to the bowl
- 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
- 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
- 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
- Pour the dressing over the salad and squash it in to the tomatoes using your hands
- To finish, crumble the feta on top, lay the lamb strips over the cheese and serve
