Lamb, feta & mint salad

This satisfying summer salad is very quick to make and provides an interesting use for oven chips…

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 590
  • fat 30g
  • saturates 15g
  • carbs 42g
  • sugars 5g
  • fibre 2g
  • protein 40g
  • salt 2.3g


  • 200g frozen oven chips
  • handful ready-roasted peppers from a jar - choose ones in oil
  • 2 tsp red wine vinegar
  • few mint leaves, half roughly chopped
  • 2 pinches caster sugar
  • 85g feta cheese, crumbled into large chunks
  • 2 handfuls baby spinach leaves
  • 1 large lamb steak, trimmed of any fat


This salad also works well with beef steaks, or for a budget-friendly fish version, use a can of tuna chunks in spring water.


  1. Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.

  2. Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.

  3. Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

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