Big greek lamb salad
This simple salad is well-balanced and completely delicious. Top tip: after placing lamb in preheated pan don't move it until it is well sealed (at least 3 minu
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.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Plastic wrap
- Bread knife
- Grill pan
- Stove
- Tongs
- Cutting board
- Aluminum foil
- Absorbent paper
- Chef's knife
- Paper towel
- Serving platter
- Citrus press
- Measuring spoon
- Pastry brush
- Whisk
- Peeler
- Plate
Ingredients
- 1 clove garlic
- 2 teaspoons dried oregano
- 1/3 cup (80ml) olive oil
- 600 grams (1¼ pounds) lamb backstraps
- 250 grams (8 ounces) piece sourdough bread
- 1/4 cup (60ml) olive oil, extra
- 250 grams (8 ounces) haloumi cheese
- 250 grams (8 ounces) cherry tomatoes
- 1 medium red capsicum (200g)
- 1/2 small red onion (50g)
- 2 medium lemons (280g)
- 1/4 cup loosely packed fresh oregano leaves
- 1/4 cup loosely packed fresh basil leaves
- 1 cup watercress sprigs
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