Lamb, feta & mint salad

• frozen oven chips200g g
• handful ready-roasted peppers↗

  from a jar - choose ones in oil

• red wine vinegar↗2 tsp tsp
• few mint

  leaves, half roughly chopped

• pinches caster sugar↗2

  2

• feta cheese↗85g g

  crumbled into large chunks

• 2 handfuls baby spinach↗

  leaves

• 1 large lamb↗

  steak, trimmed of any fat

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.

2. 2

   Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.

3. 3

   Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.