Mediterranean Lamb with Olive and Feta Salad Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 15 To prep: 15 minutesTo cook: 10-15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1853Calories: 443Protein: 18.8gFat: 34.6gSaturated Fat: 6.8gCarbohydrates : 9.1gCarbohydrates per 100g: 1.8gFibre: 9.6gSodium: 521mgPotassium: 1189mg Ingredients 2 x 120g lean lamb backstrap fillets (or beef steak) 1 tablespoon olive oil 1 garlic clove, minced 1 teaspoon dried oregano ½ teaspoon smoked paprika 1 teaspoon lemon juice Salt and black pepper for seasoning For the salad: 2 punnets cherry tomatoes, halved 1 Lebanese cucumber, sliced ½ red onion, thinly sliced ¼ cup Kalamata olives, rinsed and halved ½ small avocado, diced 2 cups mixed salad leaves (baby spinach, rocket, or cos) 2 tablespoons feta, reduced fat, crumbled Fresh parsley to serve Dressing: 1½ tablespoons extra virgin olive oil 1 tablespoon red wine vinegar or lemon juice ½ teaspoon Dijon mustard ½ teaspoon dried oregano Method Dressing: In a small bowl or jar, stir or shake ingredients until well combined. Set aside. Steak: Combine olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper. Rub over both sides of the steak and let rest for 10–15 minutes whilst salad is being prepared. Salad: In a large bowl, combine tomatoes, cucumber, onion, olives, avocado, and lettuce. Whisk dressing ingredients and drizzle over just before serving. Cook the steak: Heat barbecue or large frypan over medium-high heat. Cook steaks for 3–4 minutes per side (medium-rare) or to your liking. Rest 5 minutes, then slice thinly. Serve: Arrange salad on plates, top with sliced steak, sprinkle with feta and chopped parsley.
