Lamb and Feta Salad

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Few things match better than lamb and feta, and our Lamb and Feta Salad combines these signature ingredients with healthy greens and pumpkin to create a Mediterranean masterpiece. 

Serves: Two

Time: 45 minutes


  • 300g lamb backstrap
  • 1 tablespoon olive oil
  • 1/2 large clove garlic, crushed
  • 1 sprig rosemary, roughly chopped
  • salt and freshly ground black pepper
  • 200g pumpkin, peeled and thinly sliced
  • 100g baby spinach
  • 25g feta cheese, crumbled
  • 1 tablespoon pine nuts, lightly toasted


  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon caster sugar
  • salt and freshly ground black pepper


In a shallow dish, marinate the lamb with olive oil, garlic, rosemary and pepper. Leave in the fridge for at least half an hour. Coat the slices of pumpkin in olive oil and cook on a BBQ or grill plate until tender. Remove lamb and season with salt, then barbeque for two minutes on each side. Rest for 10 minutes and slice into thick slices. Mix the dressing ingredients in a bowl and then combine the spinach with the dressing, pine nuts, pumpkin slices and arrange on a platter. Top with lamb and sprinkle with feta.

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