GREEK SALAD WITH LAMB

SERVES 4 PREP 15 MINS COOK 10 MINS

• 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

• 350kg leftover roast lamb, heated, sliced

• 2 tbsp olive oil, plus 1 tbsp extra

• 1 tbsp lemon juice

• 1 tsp dried oregano

• toasted flatbread, hummus, lemon wedges, to serve

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

2 Serve salad accompanied with flatbread, hummus, small mint leaves and lemon wedges.

TIP If you aren’t using leftover roast lamb, preheat a large chargrill pan on high, drizzle 400g lamb rump steak with oil and grill 3-4 mins each side until cooked to your liking, then thickly slice.