Greek-style Lamb Salad

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
Method
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Preheat the oven to 200°C
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Place the Ciabatta, a quarter of the garlic, the oregano and half the olive oil in a roasting dish.
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Season well, mix thoroughly and spread the Ciabatta out in the dish.
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Place in the oven for 10 minutes or until the Ciabatta is browned and crisp.
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Remove from the oven, cool and reserve.
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Place the Cos and spinach leaves on a large serving platter.
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Sprinkle the Ciabatta on top.
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Season the lamb.
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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.
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Remove from the pan. Allow to rest for 5 minutes then slice thinly.
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Place the sliced lamb on the salad.
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Sprinkle the feta, tomatoes, cucumber, olives and sundried tomatoes on top.
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Mix the extra virgin olive oil and vinegar together. Taste and season, then drizzle this evenly over everything.
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Tip:
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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.