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.


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.