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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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