Greek Lamb Salad



300 grams lamb rump steaks
200 grams chickpeas
80 grams baby cos lettuce
50 grams Feta cheese
10 grams parsley
10 grams mint
2 Roma tomato
2 tbsp pitted kalamata olives
1 cloves garlic
1 lemon
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and crush garlic
– wash and tear baby cos lettuce into pieces
– drain and rinse chickpeas
– wash and halve cherry tomatoes
– rinse and slice olives
– wash and chop mint and parsley


1. Toss lamb with garlic, lemon juice and olive oil and season with salt & pepper. Stand for 5 minutes to marinate
2. Heat an oiled grill plate, non stick frying pan or the barbecue over a medium heat. Add lamb and cook for about 2 to 3 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil.
3. Combine lettuce with chickpeas and tomatoes. Divide among plates. Top with lamb and combined olives, feta and herbs. Drizzle with olive oil and lemon juice.

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