Photo of Warm Greek lamb salad with mint pesto by WW

Warm Greek lamb salad with mint pesto

SmartPoints value per serving
Total Time
40 min
30 min
10 min
Feta and olives sprinkled over tender lamb makes this platter perfect!


fresh lemon rind

2 tsp, finely grated

dried oregano

1 tsp


2 clove(s), crushed

lean lamb backstrap

400 g, (buy 500g), fat trimmed

fresh mint

1½ cup(s), (1 bunch), leaves picked

lemon juice

2 tbs

olive oil

1 tbs

raw almonds

1 tbs, (slivered), toasted

red capsicum

2 medium, cut into 3cm strips


80 g, baby

cherry tomato

250 g, halved

black olives, drained

cup(s), (50g)

reduced fat feta cheese

80 g, crumbled


1 medium, cut into wedges to serve

oil spray

1 x 3 second spray(s)


  1. Combine rind, oregano and half the garlic in a medium dish. Add lamb and turn to coat. Cover and place in fridge until required.
  2. Process mint, juice, oil, almonds and remaining garlic in a food processor until a paste forms. Set pesto aside.
  3. Preheat a chargrill or barbecue grill over medium heat. Cook capsicum, turning, for 10 minutes until tender and lightly charred.
  4. Meanwhile, lightly spray lamb with oil and grill for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
  5. Combine rocket, capsicum and tomatoes on a platter. Top with lamb, olives and feta. Dollop with pesto and serve with lemon wedges.


SERVING SUGGESTION: Garlic bread. Grill 4 x 40g slices sourdough bread for 1–2 minutes each side or until golden. While still warm, rub 1 side of each slice with the cut side of 1 garlic clove (halved). TIP: To toast almonds, heat a small non-stick frying pan over medium heat. Cook almonds, stirring, for 2–3 minutes or until toasted and golden.

Start eating better than ever!