Greek-style Lamb Salad

clock 10 minutes + 20 minutes bowl Serves 4-6
Lamb Salad Spinach Ciabatta
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Ingredients

  • 2 cups Ciabatta bread that has been ripped into rough 2cm sized pieces
  • 3 cloves garlic, finely chopped
  • 6 tbsp Olive Oil
  • 1/2 tsp dried oregano
  • 2 handfuls baby Cos leaves
  • 1 handful baby spinach leaves
  • 600 g lamb shortloins (or leg steaks or mid loin chops)
  • 200 g feta crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced 2cm
  • 1/2 cup black olives
  • 4 sundried tomatoes, thinly sliced
  • 3 tbsp white wine vinegar
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Method

  • Preheat the oven to 200°C

  • Place the Ciabatta, a quarter of the garlic, the oregano and half the olive oil in a roasting dish.

  • Season well, mix thoroughly and spread the Ciabatta out in the dish.

  • Place in the oven for 10 minutes or until the Ciabatta is browned and crisp.

  • Remove from the oven, cool and reserve.

  • Place the Cos and spinach leaves on a large serving platter.

  • Sprinkle the Ciabatta on top.

  • Season the lamb.

  • Heat the remaining olive oil in a frying pan over moderate heat and pan-fry the lamb for 3-4 minutes on each side until pink and juicy but cooked.

  • Remove from the pan. Allow to rest for 5 minutes then slice thinly.

  • Place the sliced lamb on the salad.

  • Sprinkle the feta, tomatoes, cucumber, olives and sundried tomatoes on top.

  • Mix the extra virgin olive oil and vinegar together. Taste and season, then drizzle this evenly over everything.

  • Tip:

  • Make sure washed salad greens are dried well before using in a salad. Any residual water will dilute the dressing making it watery and tasteless.

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