Name: Greek salad with grilled lamb
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup (70g) yogurt; 1/3 cup (80ml) lemon juice; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed 600g lamb fillets; 3 tomatoes (450g), cut into thin wedges; 1 red onion (100g), sliced thinly; 2 red capsicums (400g), chopped coarsely; 2 lebanese cucumbers (260g), chopped coarsely; 400 gram can chickpeas, rinsed, drained; 1 cup firmly packed fresh flat-leaf parsley leaves; 100 gram fetta cheese, crumbled

Greek salad with grilled lamb

Marinating the lamb takes this tasty and healthy salad to new levels. For best results, grill the meat so it is still pink in the middle, and leave it to rest before slicing. Use plump, ripe and juicy tomatoes and a good quality fetta.

Serves 4

Cook

25M

Ingredients

1/4 cup (70g) yogurt

1/3 cup (80ml) lemon juice

1/4 cup (60ml) olive oil

2 clove garlic, crushed 600g lamb fillets

3 tomatoes (450g), cut into thin wedges

1 red onion (100g), sliced thinly

2 red capsicums (400g), chopped coarsely

2 lebanese cucumbers (260g), chopped coarsely

400 gram can chickpeas, rinsed, drained

1 cup firmly packed fresh flat-leaf parsley leaves

100 gram fetta cheese, crumbled

Method

1.Combine yogurt, 1 tablespoon of the juice, 1 tablespoon of the oil and half the garlic in medium bowl, add lamb; mix well. Cover; refrigerate until needed.

2.Meanwhile, combine remaining juice, oil and garlic in screw-top jar; shake well.

3.Drain lamb; cook on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes then slice thickly.

4.Combine remaining ingredients in large bowl with lemon dressing. Serve salad topped with lamb.

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