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Lamb, feta & mint salad

Lamb, feta & mint salad

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal590
fat30g
saturates15g
carbs42g
sugars5g
fibre2g
protein40g
salt2.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

This salad also works well with beef steaks, or for a budget-friendly fish version, use a can of tuna chunks in spring water.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

Rating: 5 out of 5.3 ratings

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