Greek Lamb Feta Salad

This dish is incredibly simple to prepare and delicious for an alfresco spring or summer dinner. If you are catering for non-meat eaters, simply add the lamb to individual portions at the end to ensure that everyone is satisfied. You could also use asparagus instead of green beans, depending on what you prefer.

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Ingredients

lamb chops 600 g
feta 200 g (crumbled)
fresh coriander ½ handful (chopped)
black olives 60 g
green beans 200 g
folded flatbreads 4
lemon 1 (juice)
red onion 1 (sliced)
cucumber ½ (sliced)
olive oil 4 tbsp
asparagus 200 g

Method

Drizzle the lamb with half the olive oil and season with salt and pepper. Heat a frying pan until it is very hot on a high heat. Add the lamb and sear on each side for 3 - 4 minutes, or until cooked to your liking.
Remove from the pan and leave to rest while you prepare the remaining salad.
Bring a pan of salted water to the boil and cook the green beans and asparagus for 2-3 minutes until al dente, or still with a slight crunch. Drain and leave to cool.
Finely slice the red onion and cucumber. Roughly chop the coriander leaves and stalks. Crumble the feta and chop the cooked asparagus in to small pieces. Mix together in a bowl with the pitted black olives.
Season the salad to taste with lemon juice, salt and pepper and drizzle with the rest of the olive oil
Warm the pittas according to the packet instructions,
Slice the lamb and serve on the salad with the warm pittas. Enjoy!

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