Here’s a twist on a traditional Greek salad, and it’s turned into a complete meal with the addition of the lamb.
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
- BBQ lamb and allow to cool slightly. Slice thinly.
- Mix together lettuce, tomatoes, onion, olives and feta, and toss gently.
- Place all dressing ingredients in a screw-top jar, shake to combine.
- Add the sliced lamb and dressing to the lettuce mix.
- Serve immediately.