Lamb, Feta & Mint Salad
This delicious recipe brings together tender lamb steak and crispy oven chips with a flavor-packed salad bursting with roasted peppers, feta cheese, and fresh spinach. A zesty red wine vinegar dressing adds a refreshing kick to this satisfying meal that is perfect for a quick and easy dinner option.
— Constant Cookbook
Ingredients
- 200g frozen oven chips
- handful ready-roasted peppers from a jar - choose ones in oil
- 2 tsp red wine vinegar
- few mint leaves, half roughly chopped
- 2 pinches caster sugar
- 85g feta cheese , crumbled into large chunks
- 2 handfuls baby spinach leaves
- 1 large lamb steak, trimmed of any fat
Instructions
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 590 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 2.3 milligram of sodium
Comments
No comments found.