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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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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.

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Ingredients

• 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

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Method

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.

Dressing
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).