LAMB, FETA & MINT SALAD

Lamb, feta & mint salad image

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Provided by Good Food team

Time 20m

Number Of Ingredients 8

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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

Steps:

Heat oven to 220C/200C fan/gas 7. 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.
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.
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.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium