Tues­day

GREEK SALAD WITH LAMB

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 1400kj

1 Le­banese cucumber, chopped 250g pun­net cherry toma­toes, halved 100g feta, chopped ½ cup seeded black olives ½ cup mint leaves, plus small leaves to serve 2 tbsp olive oil, plus 1 tbsp ex­tra 1 tbsp lemon juice 400g lamb rump steaks 1 tsp dried oregano toasted flat­bread, hum­mus, lemon wedges, to serve

1 In a large bowl, com­bine cucumber, toma­toes, feta, olives and mint. Sea­son to taste and mix well. Toss with com­bined olive oil and lemon juice.

2 Pre­heat a large char­grill pan or bar­be­cue grill on high. Coat lamb steaks in ex­tra oil and oregano. Sea­son.

3 Grill lamb 4-5 mins each side un­til cooked to taste. Set aside, loosely cov­ered to rest. Thickly slice.

4 Serve salad tossed with sliced lamb and ac­com­pa­nied with toasted flat­bread, hum­mus, small mint leaves and lemon wedges, if liked.

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