Warm lamb salad | Second Nature Guides
This Greek-inspired salad can be eaten cold or warm, and is quick and easy to prepare as a last-minute meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.secondnature.io.
Ingredients
- 200g plain Greek yoghurt
- 1⁄2 lemon, zested and juiced
- 1 garlic clove, finely diced or minced
- 1 tbsp olive oil
- 400g lamb fillet or leg steaks
- 4 handfuls (100g) baby spinach and/or salad leaves
- 1⁄2 red onion, finely sliced
- 250g cherry tomatoes, halved
- 1 red pepper, deseeded and finely sliced
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