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Lamb And Feta Salad With Fresh Basil Dressing

This is the meat and salad course all in one, it travels particularly well and is in fact better mixed, and then eaten a few hours later, allowing the flavours to really develop.


  • 1 kg lamb fillets or lamb loins, boneless leg steaks, or leg of lamb - boned and cut into bite-sized pieces
  • 1-2 tablespoons olive oil
  • 3 cups (approx. 250 g) sliced button mushrooms
  • 2 red peppers - seeded and sliced into strips
  • 2 punnets (approx. 500g) cherry tomatoes
  • 4-6 medium zucchini, sliced
  • 150 g (approx.) feta cheese, cut into cubes
  • 2 cups pitted black olives
  • 1/2 cup chopped chives or the green stems of spring onions


Heat the oil in a large pan over high heat (or on the barbecue), and stir-fry the lamb until seared and brown, 3-4 minutes. Remove and cool. Mix dressing ingredients in a blender or screw top jar. In a large bowl or plastic picnic container, mix the lamb and salad ingredients, pour over the dressing and toss to mix well - check seasoning and serve immediately or chill for 2-3 hours allowing the flavours to develop.

1/2 cup olive oil
2 tablespoons white wine vinegar
2 cloves garlic, crushed (1 teaspoon)
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley
lots of salt and freshly ground black pepper to taste (but remember the feta can be quite salty).