Lamb, feta & mint salad

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• sue moulder

  22 September 2009

  sue moulder commented on this recipe

  I made this for a family meal. I had oven roasted red peppers in the storecupboard, but they weren't in oil so I just used olive oil where the recipe said to use the pepper oil. I also added roasted red onions and cherry tomatoes to the salad. It was absolutely delicious, looked very impressive and the whole family really enjoyed it. I have made it again since and it was just as successful - according to our guests.

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• Bram

  07 November 2009

  Bram rated and commented on this recipe

  

  Wonderful recipe. I have made this recipe on many occasions and it is always a big hit. Sometime I make it as a main, but it also works very well as a starter when toned down with fewer potato and feta blocks.

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• Good Choices

  31 March 2011

  Good Choices rated and commented on this recipe

  

  A lovely recipe but I cooked it without the chips (as I'm not a chip fan) and threw in some lightly buttered new potatoes instead. It was delicious.

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

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

PER SERVING

590 kcalories, protein 40g, carbohydrate 42g, fat 30 g, saturated fat 15g, fibre 2g, sugar 5g, salt 2.3 g

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