give your taste buds a mediterranean treat with marinated lamb paired with kalamata olives, feta cheese, and fresh mint. this super fresh salad is light in calories and loaded with flavour.
First published at www.transformationcookbook.com
Ingredients:
500g mixed lettuce
1 red capsicum, deseeded and cut into chunks
1 green capsicum, deseeded and cut into chunks
1 red onion, thinly sliced
1 continental cucumber, skin on, diced
2 cups seedless watermelon, diced
1 punnet cherry tomatoes, halved
2 tbsp kalamata olives, pitted and sliced
3/4 cup flat leaf parsley, chopped
60g low-fat feta, crumbled
flaxsee oil
marinated lamb skewers
400g lean lamb tenderloins/fillets, cubed
canola oil cooking spray
1 lemon, freshly squeezed
1 tbsp dried oregano leaves
1 tbsp fresh rosemary
rock salt & cracked pepper
6 bamboo wooden skewers
6 lemon/lime wedges
basic tzatziki sauce
170g plain no-fat greek yoghurt
1 garlic clove, finely chopped
1/2 lebanese cucumber, diced
2 tbsp mint leaves, chopped
Step 1: marinate lamb: in a deep glass dish, add lamb, squeeze lemon juice over the top, season with oregano, rosemary, salt & pepper and lightly spray with oil. stir to coat lamb well. cover with plastic wrap and refrigerate for 10-15 minutes.
Step 2: tzatziki: combine all ingredients in a small bowl and blend together well. cover and refrigerate.
Step 3: preheat grill on high. spear diced lamb onto skewers and place on the grilling tray under the grill. cook for 5-6 minutes, then turn and cook on other side. when cooked, transfer skewers to a plate and allow to rest for 2-3 minutes.
Step 4: in a large bowl, add lettuce leaves, capsicum, onion, cucumber, watermelon, tomatoes, olives and parsley. toss to combine. remove lamb from skewers and add to salad. crumble feta cheese over the top, then plate up. spoon tzatziki sauce over the top and serve with lemon/lime wedges.
Tip:
• soak skewers in cold water before using to avoid them burning.
