Greek Lamb Salad

This is one of my all time favorite salads and what I love about this salad is how quick and easy it is to prepare and of course its clean!  If you need to prepare a meal in a hurry for the whole family, then you can easily have this salad served and ready to go within 20 minutes and it creates minimal mess, who couldn’t like that!

Serves 2
Lamb back straps x 2 depending on size 
Cucumber sliced thin and long ways
Pitted kalamata olives
Balsamic vinegar
Organic flaxseed oil

1. Combine the tomato, cucumber, spinach, mushrooms and olives in a salad bowl
2. Cook the back straps on the grill for about 4 minutes each side (depending on your liking)
3. Once the back straps are cooked, slice into thin strips
4. Dress the salad with a drizzle of balsamic vinegar and a drizzle of organic flaxseed oil and toss through
5. Serve the salad onto plates
6. Place the sliced lamb on top of the salad and sprinkle with feta  (yes I used a lot of feta on mine as I love feta!!)

Please note: I haven’t given exact portions on the salad ingredient side of things as, I estimate with this depending on how big of a serving I am making.

This is a perfect salad to make a large serving of and keep the left overs for lunch, as it doesn’t need to be heated up and can be kept for up  3 – 4 days in the fridge.


L x

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