Warm Greek lamb salad with mint pesto
5
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Feta and olives sprinkled over tender lamb makes this platter perfect!
Ingredients
Lemon zest
2 tsp
Dried oregano
1 tsp
Garlic
2 clove(s), crushed
Lamb backstrap, raw
450 g, (buy 500g), fat trimmed
Fresh mint
1½ cup(s), (1 bunch), leaves picked
Lemon juice
2 tbs
Olive oil
1 tbs
Slivered almonds
1 tbs, toasted (see tip)
Red capsicum
2 medium, cut into 3cm wide strips
Rocket
80 g, baby
Cherry tomatoes
250 g, halved
Black olives, drained
⅓ cup(s), (50g)
Reduced fat feta cheese
80 g, crumbled
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine lemon zest, oregano and half the garlic in a baking dish. Add lamb and turn to coat. Cover and set aside in the fridge.
2
To make pesto, process mint, lemon juice, oil, almonds and remaining garlic in a food processor until a paste forms. Transfer to a bowl, cover and set aside.
3
Preheat a chargrill or barbecue grill on 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 tomato on a platter. Top with lamb, olives and feta. Dollop with pesto and serve with lemon wedges.
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