Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Greek lamb salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- ½ tsp dried oregano
- 1 tbsp olive oil
- juice ½ lemon
- 4 x 140g lean lambsteaks
- 3 large ripe tomatoescut into chunky pieces
- ½ cucumbercut into roughly 2cm chunks
- 50g pitted black olivespreferably Kalamata, in brine (not oil), drained
- 75g fetacrumbled
- small handful mint leaves
Nutrition: per serving
- kcal306low
- fat17g
- saturates7g
- carbs5g
- sugars4g
- fibre2g
- protein32g
- salt2.2g
Method
step 1
Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.
step 2
Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.
step 3
While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.
