Grilled Lamb Salad with Tzatziki
This recipe is easy to make, tastes delicious and is very filling for a salad. The Tzatziki dip pulls this dish together and the salad is refreshing and tasty.
2
Serves
435
Calories
52.4g
Protein
482g
Serving Size
Ingredients
- 300g lamb fillet, trimmed
- Spray of olive oil
- * Salad
- 120g mixed lettuce
- ½ punnet cherry tomatoes
- 1 large continental cucumber, ½ sliced for salad, half grated for tzatziki
- 25g feta, crumbled or cubed
- 100g beetroot
- 2 tbsp. balsamic vinegar
- * Yoghurt Tzatziki
- 100g natural yoghurt
- 10 mint leaves, chopped
- 1 tbsp. freshly squeezed lemon juice
- ½ grated cucmber
Method
- 1Heat BBQ or griddle pan on high heat. Spray lamb fillet with olive oil spray on both sides. When BBQ is hot, place lamb fillet and turn down to medium heat. Cook for 5 minutes then turn over for a few more minutes, depending how you like it cooked, medium is best.
- 2Whilst lamb is cooking, squeeze the grated cucmber so all excess water is removed. Mix the yoghurt, mint, lemon and grated cucumber together and season with S & P, set aside.
- 3Take lamb off BBQ, place on a plate and cover plate with foil to keep warm whilst resting approx. 5 - 10 minutes.
- 4Arrange salad on 2 plates. Now lamb should have rested, season with S & P and place on a board, slice with a sharp knife then place on top of the salad. Now drizzle yoghurt dressing all over your lamb and salad.