Serves: 4
For the lamb
Lamb steaks | 300g |
Paprika | 1 tsp |
Flaky salt | 1 tsp |
Birch & Waite Greek Lemon Dressing | 1/4 bottle |
For the salad | |
Couscous | 1/4 cup |
Dried mixed herbs | 1 tsp |
Cherry tomatoes, halved | 250g |
Lebanese cucumber, halved lengthways and sliced | 1 |
Red onion, halved and sliced | 1 |
Mixed pitted olives | 200g |
Greek feta cheese, cut into cubes | 100g |
Finely chopped parsley | 1/2 cup |
Mint leaves | Handful |
Birch & Waite Greek Lemon Dressing | 1/4 bottle |
Lemon wedges | To serve |
Method
- Add paprika, salt and Birch & Waite Greek Lemon Dressing to the lamb. Rub the marinade evenly over the lamb. Heat oil in a hot grill pan. Sear and cook lamb for 4-5 minutes on each side until just cooked. Remove from heat and place on a wooden board to rest and cool down.
- Add couscous and dried mixed herbs to a small bowl. Add enough boiling water to just cover the couscous. Set aside for 5-8 minutes until water evaporates. Fluff with a fork and allow to cool slightly.
- Once the lamb has cooled down, slice thinly.
- Add cherry tomatoes, cucumber, onion, olives, feta, lamb, couscous and parsley to a large serving bowl. Add more dressing and toss until combined. Garnish with mint leaves and serve with lemon wedges.
Tip – Spice up your salad by adding 1 tsp of red chilli flakes to the couscous before mixing it in.
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