Lamb, feta & mint salad
This satisfying summer salad is very quick to make and provides an interesting use for oven chips…
- Prep:5 mins
- Serves 2
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.
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.
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.
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.