New potatoes with spring onions & bacon
This tasty, low fat side dish is the perfect compliment to a hearty roast
Lamb, feta & mint salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g frozen oven chips
- handful ready-roasted peppersfrom a jar - choose ones in oil
- 2 tsp red wine vinegar
- few mintleaves, half roughly chopped
- 2 pinches caster sugar
- 85g feta cheesecrumbled into large chunks
- 2 handfuls baby spinachleaves
- 1 large lambsteak, trimmed of any fat
Nutrition: per serving
- kcal590
- fat30g
- saturates15g
- carbs42g
- sugars5g
- fibre2g
- protein40g
- salt2.3g
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.
