Lamb, feta & mint salad

Lamb, feta & mint salad

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
590
protein
40g
carbs
42g
fat
30g
saturates
15g
fibre
2g
sugar
5g
salt
2.3g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2009

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Comments

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k2charmed4u's picture
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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.

bakkermans's picture
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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.

suemoulder's picture

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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