Greek lamb salad

Greek lamb salad

Greek lamb salad

Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 306
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 4
  • Protein 32
  • Fat 17
  • Fiber 2
  • Salt 2.2

Ingredients

  • ½ tsp dried oregano

  • 1 tbsp olive oil

  • juice ½ lemon

  • 4 x 140g lean lamb steaks

  • 3 large ripe tomatoes, cut into chunky pieces

  • ½ cucumber, cut into roughly 2cm chunks

  • 50g pitted black olives, preferably Kalamata, in brine (not oil), drained

  • 75g feta, crumbled

  • small handful mint leaf

Method

  1. Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.

  2. Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.

  3. While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.