July 26, 2016

Here’s a twist on a traditional Greek salad, and it’s turned into a complete meal with the addition of the lamb.

Serves 4

ICT Reset 1-4


500g lamb fillet
2 large handfuls red and green lettuce leaves
1 punnet cherry tomatoes
½ red onion, sliced
20 Kalamata olives, pitted and halved
160g feta, cubed


1 Tbsp red wine vinegar
2 Tbsp balsamic vinegar
1 tsp olive oil
2 Tbsp fresh basil, shredded
Ground pepper to taste


  1. BBQ lamb and allow to cool slightly. Slice thinly.
  2. Mix together lettuce, tomatoes, onion, olives and feta, and toss gently.
  3. Place all dressing ingredients in a screw-top jar, shake to combine.
  4. Add the sliced lamb and dressing to the lettuce mix.
  5. Serve immediately.
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