|
Lamb Feta and Spinach Salad |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 5 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
200g frozen oven chips
8 tsp olive oil
2 red peppers
2 tsp red wine vinegar
2 pinches caster sugar
85g feta, crumbled into large chunks
2 handfuls of baby spinach leaves
1 large lamb steak, trimmed of any fat.
|
This salad also works well with beef steaks.
|
-
Heat oven to 220C/ 200C Fan/
Gas 7. Cut the pepper into 4 wide squarish pieces.
Line a dish with aluminium foil and rub with 2 tsp of
olive oil and grill for 15 mins until
charred and softened a bit. Cool, remove the charred skin
and cut the flesh into strips
-
Spread the chips out onto a
baking tray, then bake for 12-15 mins. Meanwhile, whisk
together 4 tsp oil with the red wine vinegar, sugar and
some seasoning. Put the strips of pepper in a large bowl
with the feta and spinach leaves
-
Heat a griddle or frying pan,
brush the lamb with 2 tsp olive oil, season and cool for
2 - 3 mins on each side, then leave to rest on a board.
Thinly slice the lamb.
-
Once the chips have cooked,
remove the tray from the oven. If large cut them in
half and toss the hot chips through the salad with the
dressing, arrange on a platter and top with the lamb.
|
|
DAILY
DINNERS 
