Greek Lamb Salad



300 grams lamb rump steaks
200 grams chickpeas
100 grams cherry tomatoes
60 grams mixed salad leaves
50 grams Feta cheese
20 grams mint
10 grams oregano
2 tbsp pitted kalamata olives
1 cloves garlic
1 lemon
red wine vinegar*
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and crush garlic
– drain and rinse chickpeas
– wash and halve cherry tomatoes
– drain and halve Kalamata olives
– wash and chop mint and oregano
– wash and zest lemon


1. Whisk oil, vinegar, a little of the oregano, lemon zest, salt and pepper together until combined.
2. Toss lamb with garlic and a little of the dressing in a bowl. Stand for 5 minutes to marinate.
3. Heat an oiled, grill plate over a medium to high heat. Add lamb in 300g batches. Cook for about 2 to 3 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil.
4. Combine lettuce with chickpeas and tomatoes. Divide among plates. Top with lamb and combined olives, crumbled feta, oregano mint. Drizzle with remaining dressing and serve with lemon wedges.

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