Greek-style Lamb Salad
- 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
How to Make Croutons
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.
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.