Here in Australia, we are heading into my favourite season of the year: Spring. Looking back through my recipes, I realised that I haven’t included many salads or lighter meals – and I think it’s high time I addressed the situation!
It’s probably no surprise that Mediterranean flavours are a favourite of mine – as you may have seen with my Veal Pizziola, Slow Cooker Osso Bucco or Gluten & Dairy Free Chicken Parmigiana – no doubt a result of growing up in a family with strong Mediterranean influences.
This recipe is quick and easy – but if you want to marinate the lamb beforehand, you may need to plan a little further ahead (it’s worth it). Check out my Greek Lamb Pizza recipe for a good marinade.
This Greek Lamb Salad provides a great mix of ingredients from a nutritional perspective – there’s nothing unhealthy hiding away in there, and it provides a good mix of protein from the lamb, and vitamins and minerals from the vegetables, in particular Vitamin A, Vitamin C, Calcium and Iron.
In basic form, this meal suits a wide range of eating plans, and avoids most of the common allergens. I have added feta and pine nuts as optional ingredients – I recommend adding them if they suit your eating preferences or requirements, they certainly round out the flavours of the dish nicely.
I hope you enjoy my latest salad.
- 600 grams lamb leg steak, sliced thinly
- 1 tablespoons olive oil
- Salt and pepper to season
- 2 cups baby spinach
- 1 red capsicum, roasted (see HERE for roasting recipe), sliced thinly
- 1 cup semi dried tomatoes
- 1 cup kalamata olives, pitted
- Optional – 1 packet organic greek feta, cut into cubes
- Optional – 1/4 cup pine nuts
- Dressing – lemon juice or olive oil and coconut vinegar (balsamic style)
- Rub lamb with oil and season with salt and pepper (If you have marinated your lamb ignore this step).
- Cook lamb in fry pan on medium-high heat for four minutes each side (medium rare).
- Remove from fry pan, cover with foil and let it rest while you prepare the rest of the salad.
- Add baby spinach, roasted capsicum, semi dried tomatoes and olives to a large salad bowl.
- Add the lamb, your favourite dressing and feta (optional) to the salad bowl and toss to combine.
- Serve and enjoy.
The prep time does not include the time it takes to marinate the lamb, if you choose to do this extra step.