Greek Lamb Salad with Feta & Olives

Directions

In a pestle and mortar, bash grated lemon zest, garlic, rosemary, salt, pepper and oil and rub over lamb.

Cut vine tomatoes into wedges.

Slice green tomato thinly.

Halve cherry tomatoes.

Slice beef tomato into large mounds.

Put in salad bowl.

Cut onion into wafer thin slices.

Cut cucumber into 5mm slices.

Slice pepper into rings and add to salad.

In separate bowl, mash the olives a little so they begin to seep juice - don’t break them though.

Roughly chop half the mint and add to the bowl.

In a pestle and mortar, bash together the garlic, oregano, basil and rest of the mint to form a paste, then gradually add the vinegar.

Whisk in olive oil, then season.

Add this to mint and olives and leave for 10 mins.

Heat griddle pan and grill the lamb for 4/5 minutes on each side. Leave to rest for 5 minutes then carve into strips.

Pour dressing over salad, then squash the dressing into the tomatoes with your hands.

Crumble feta on top.

Lay on lamb strips and serve.