Savour the Mediterranean charm in every bite with our Greek-style lamb salad, featuring succulent lamb, crisp vegetables and decadent whipped fetta, creating a satisfying culinary masterpiece.

• Serves 4

• Cook time 10 mins

• Prep time 10 mins + 5 mins resting time


Recipe and image from Coles

Ingredients

• 50g Coles Danish Style Fetta

• 3/4 cup (210g) Greek-style yoghurt

• 1 garlic clove, crushed

• 2 tbs lemon juice

• 2 tbs extra virgin olive oil

• 500g Coles Australian Lamb Strips with Souvlaki Seasoning

• 120g pkt Coles Australian Baby Spinach & Rocket

• 400g medley Perino tomatoes, sliced

• 2 vine-ripened tomatoes, cut into wedges

• 3 spring onions, sliced

• Oregano leaves, to serve

• Extra virgin olive oil, extra, to serve

• Lemon wedges, to serve


Method

• Step 1

Place fetta, yoghurt, garlic and lemon juice in a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with pepper. Place in the fridge to chill.

• Step 2

Heat a large greased frying pan over medium heat. Add the lamb, in batches, and cook for 4-5 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

• Step 3

Spoon fetta mixture over serving plates. Top with spinach and rocket, combined tomato, spring onion and lamb. Sprinkle with oregano and season. Drizzle with a little extra oil. Serve with the lemon wedges.


Use it up: Any leftover fetta is perfect for adding a rich and creamy hit of flavour to pizzas, pasta dishes, Greek-style salads or our delicious Spinach Fetta Fritter recipe.