- High in protein
- High in dietary fibre
- No added sugar
- Healthier living
This Mediterranean-style salad is full of veggies and topped with marinated lamb for a filling and satisfying meal.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 600g pkt Birds Eye Frozen Seasoned Sides Mediterranean veggies
- 2 Coles Australian Lamb Backstraps
- 1 tbs harissa spice mix
- 1 tbs olive oil
- 1/2 cups (140g) reduced-fat Greek-style yoghurt
- 1 tbs lemon juice
- 2 tbs finely chopped mint
- 60g baby spinach leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the Mediterranean veggies in a single layer on the lined tray. Bake for 25 mins or until golden brown and heated through.Step 2
Meanwhile, heat a barbecue grill or chargrill on medium-high. Place the lamb, spice mix and oil in a large bowl and toss to coat. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice the lamb.Step 3
Whisk the yoghurt, lemon juice and mint in a small bowl.Step 4
Arrange the spinach and veggies on a serving platter. Arrange lamb over the veggie mixture. Season. Drizzle with the yoghurt dressing.
Recipe tip
COOK. STORE. SAVE.
Try lean meat: We’ve used lamb backstrap which has a low fat content. You can swap for other lean meats, such as beef fillet or chicken breast fillets.
Warm Mediterranean vegetable and lamb salad
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 600g pkt Birds Eye Frozen Seasoned Sides Mediterranean veggies
- 2 Coles Australian Lamb Backstraps
- 1 tbs harissa spice mix
- 1 tbs olive oil
- 1/2 cups (140g) reduced-fat Greek-style yoghurt
- 1 tbs lemon juice
- 2 tbs finely chopped mint
- 60g baby spinach leaves
Description
This Mediterranean-style salad is full of veggies and topped with marinated lamb for a filling and satisfying meal.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the Mediterranean veggies in a single layer on the lined tray. Bake for 25 mins or until golden brown and heated through.Step 2
Meanwhile, heat a barbecue grill or chargrill on medium-high. Place the lamb, spice mix and oil in a large bowl and toss to coat. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice the lamb.Step 3
Whisk the yoghurt, lemon juice and mint in a small bowl.Step 4
Arrange the spinach and veggies on a serving platter. Arrange lamb over the veggie mixture. Season. Drizzle with the yoghurt dressing.