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Nutrition: per serving

  • kcal590
  • fat30g
  • saturates15g
  • carbs42g
  • sugars5g
  • fibre2g
  • protein40g
  • salt2.3g
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Method

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
TIP

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

Recipe from Good Food magazine, August 2009

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.3 ratings

KATIOLOWE

tip

Roast the feta 25-30 mins at 180 *C.

KATIOLOWE

This was lovely - except I changed it loads. I roasted the Feta - 20 mins at 180, was delicious! I don't like eating chips or refined sugar...so I made a dressing of Dijon mustard, lemon juice and olive oilI instead. I didn't re-cook the lamb, seemed pointless all that additional oil. I roasted…

k2charmed4u

A star rating of 4 out of 5.

A lovely recipe but I cooked it without the chips (as I'm not a chip fan) and threw in some lightly buttered new potatoes instead. It was delicious.

bakkermans avatar

bakkermans

A star rating of 5 out of 5.

Wonderful recipe. I have made this recipe on many occasions and it is always a big hit. Sometime I make it as a main, but it also works very well as a starter when toned down with fewer potato and feta blocks.

suemoulder

I made this for a family meal. I had oven roasted red peppers in the storecupboard, but they weren't in oil so I just used olive oil where the recipe said to use the pepper oil. I also added roasted red onions and cherry tomatoes to the salad. It was absolutely delicious, looked very impressive…

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