greek lamb salad platter
We’ve combined your favourite Greek flavours in this simple, yet stunning crowd-pleasing platter. serves 4| prep 15 mins (+ 4 hours marinating time) | cooking 10 mins 60ml ( 14 ⁄ cup) red wine 2 tbs extra virgin olive oil, plus extra, to drizzle 2 fresh bay leaves, torn 2 tsp chopped fresh thyme 2 garlic cloves, smashed, halved 500g lamb backstraps 4 thick slices crusty bread Black olive tapenade, to spread 1 baby cos lettuce, leaves separated 300g block feta, coarsely crumbled 1 red onion, thinly sliced into rings 4 baby cucumbers (qukes), quartered lengthways Cherry truss tomatoes, to serve Fresh oregano sprigs, to serve
lemon & garlic dressing
80ml ( 13 ⁄ cup) extra virgin olive oil 2 tbs fresh lemon juice 1 small garlic clove, finely chopped
1 Combine the wine, olive oil, bay leaves, thyme and garlic in a glass or ceramic bowl. Season well with pepper. Add the lamb and turn to coat. Cover and place in the fridge for 4 hours to marinate. 2 For the dressing, place all ingredients in a screw-top jar. Season. Seal and shake well to combine. Set aside to develop the flavours. 3 Preheat a chargrill pan over high heat. Drizzle the bread with extra oil and cook for 1-2 minutes each side or until lightly charred. Remove from the pan and set aside. 4 Remove the lamb from the marinade and pat dry. Chargrill for 3-4 minutes each side for medium-rare or until cooked to your liking. Set aside for 5 minutes to rest. Slice the lamb. 5 Spread toast with olive tapenade. Arrange lamb, toast, lettuce, feta, onion, cucumber and tomatoes on a serving platter. Drizzle with a little extra oil and sprinkle with oregano. Serve with dressing.
PER SERVE • 56g protein • 55g fat (18g saturated fat) • 23g carb • 4g dietary fibre • 828 Cals (3462kj)