Greek Lamb Salad with Zucchini, Mint & Feta
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Greek Lamb Salad with Zucchini, Mint & Feta
Recipe by Courtney Roulston
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
1 pack (270g) Coles lamb leg steak
1 lemon
1 tsp dried oregano
2 cloves garlic, crushed
Sea salt and black pepper, to taste
3 tbs extra virgin olive oil
2 green zucchini, thinly sliced into rounds or peeled into strips
⅔ cup frozen peas, blanched and cooled
1 tsp honey
1 cup mint leaves, picked
⅔ cup thick Greek yoghurt
80g smooth feta cheese, crumbled
Method
Place the lamb in a bowl and toss with the zest and juice of ¼ of the lemon, oregano, garlic, salt, pepper, and 1 tbs oil. Heat a frying pan over medium-high heat and cook the lamb for 2-3 minutes per side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.
Place the zucchini in a mixing bowl with the peas, mint, juice and zest of ¼ of the lemon, honey, 1 tbs oil, and a pinch of salt and pepper. Gently toss to combine.
Spoon the yoghurt onto the base of a serving platter and top with the zucchini mixture.
Slice the lamb into strips and arrange over the salad. Crumble over the feta and drizzle with a little extra oil. Serve with lemon wedges on the side.
