Photo of Warm Greek lamb salad with mint pesto by WW

Warm Greek lamb salad with mint pesto

7
7
7
SmartPoints value per serving
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Feta and olives sprinkled over tender lamb makes this platter perfect!

Ingredients

fresh lemon rind

2 tsp, finely grated

dried oregano

1 tsp

garlic

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

rocket

80 g, baby

cherry tomato

250 g, halved

black olives, drained

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 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.

Notes

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!