Warm Mediterranean vegetable and lamb salad
This Mediterranean-style salad is full of veggies and topped with marinated lamb for a filling and satisfying meal.
Note: + 5 mins resting time
- 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
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.
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.
Whisk the yoghurt, lemon juice and mint in a small bowl.
Arrange the spinach and veggies on a serving platter. Arrange lamb over the veggie mixture. Season. Drizzle with the yoghurt dressing.
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.