Lamb, feta & mint salad

Name: Lamb, feta & mint salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 200g frozen oven chips; handful ready-roasted peppers from a jar - choose ones in oil; 2 tsp red wine vinegar; few mint leaves, half roughly chopped; 2 pinches caster sugar; 85g feta cheese , crumbled into large chunks; 2 handfuls baby spinach leaves; 1 large lamb steak, trimmed of any fat

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $13.85 /serving

Author : Good Food team

josh eagleton 10 30 minutes 2 servings

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams frozen oven chipshandful ready-roasted peppers from a jar - choose ones in oil2 tsp red wine vinegarfew mint leaves, half roughly chopped2 pinches caster sugar85 grams feta cheese, crumbled into large chunks2 handfuls baby spinach leaves1 large lamb steak, trimmed of any fat

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Instructions

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Step 1

Heat oven to 220C/200C fan/gas 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.