Greek lamb salad

• dried oregano↗½ tsp tsp
• olive oil↗1 tbsp tbsp
• lemon↗juice ½

  juice ½

• lean lamb↗4 x 140g g

  steaks

• large ripe tomatoes↗3

  cut into chunky pieces

• cucumber↗½

  cut into roughly 2cm chunks

• pitted black olives↗50g g

  preferably Kalamata, in brine (not oil), drained

• feta↗75g g

  crumbled

• mint leaves↗small handful

  small handful

Step-by-step instructions

1. 1

   Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.

2. 2

   Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.

3. 3

   While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.