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Warm Greek Lamb Salad With Mint Pesto - Google Search
Ingredients
- Lemon zest
- 2 tsp
- Dried oregano
- 1 tsp
- Garlic
- 2 clove(s), crushed
- Lamb backstrap, raw
- 450 g, (buy 500g), fat trimmed
- Fresh mint
- 1½ cup(s), (1 bunch), leaves picked
- Lemon juice
- 2 tbs
- Olive oil
- 1 tbs
- Slivered almonds
- 1 tbs, toasted (see tip)
- Red capsicum
- 2 medium, cut into 3cm wide strips
- Rocket
- 80 g, baby
- Cherry tomatoes
- 250 g, halved
- Black olives, drained
- ⅓ cup(s), (50g)
- Reduced fat feta cheese
- 80 g, crumbled
- Lemon(s)
- 1 medium, cut into wedges to serve
- Oil spray
- 1 x 3 second spray(s)
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