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Greek-style lamb salad with whipped fetta

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Savour the Mediterranean charm in every bite with our Greek-style lamb salad, featuring succulent lamb, crisp vegetables and decadent whipped fetta, creating a satisfying culinary masterpiece.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Greek-style lamb salad with whipped fetta

Ingredients

  • 50g Coles Danish Style Fetta
  • 3/4 cup (210g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • 500g Coles Australian Lamb Strips with Souvlaki Seasoning
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 400g medley Perino tomatoes, sliced
  • 2 vine-ripened tomatoes, cut into wedges
  • 3 spring onions, sliced
  • Oregano leaves, to serve
  • Extra virgin olive oil, extra, to serve
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 1686kJ/403 Cals (19%), Protein: 32g (64%), Fat: 23g (33%), Sat Fat: 9g (38%), Carb: 14g (5%), Sugar: 12g (13%), Dietary Fibre: 6g (20%), Sodium: 667mg (33%).

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

  1. Step 1

    Place fetta, yoghurt, garlic and lemon juice in a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with pepper. Place in the fridge to chill.

  2. Step 2

    Heat a large greased frying pan over medium heat. Add the lamb, in batches, and cook for 4-5 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

  3. Step 3

    Spoon fetta mixture over serving plates. Top with spinach and rocket, combined tomato, spring onion and lamb. Sprinkle with oregano and season. Drizzle with a little extra oil. Serve with the lemon wedges.

Recipe tip

COOK. STORE. SAVE
Use it up:
Any leftover fetta is perfect for adding a rich and creamy hit of flavour to pizzas, pasta dishes, Greek-style salads or our delicious Spinach Fetta Fritter recipe.

Greek-style lamb salad with whipped fetta

Greek-style lamb salad with whipped fetta
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Ingredients
  • 50g Coles Danish Style Fetta
  • 3/4 cup (210g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • 500g Coles Australian Lamb Strips with Souvlaki Seasoning
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 400g medley Perino tomatoes, sliced
  • 2 vine-ripened tomatoes, cut into wedges
  • 3 spring onions, sliced
  • Oregano leaves, to serve
  • Extra virgin olive oil, extra, to serve
  • Lemon wedges, to serve
    Description

    Savour the Mediterranean charm in every bite with our Greek-style lamb salad, featuring succulent lamb, crisp vegetables and decadent whipped fetta, creating a satisfying culinary masterpiece.

    Method
    1. Step 1

      Place fetta, yoghurt, garlic and lemon juice in a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with pepper. Place in the fridge to chill.

    2. Step 2

      Heat a large greased frying pan over medium heat. Add the lamb, in batches, and cook for 4-5 mins or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

    3. Step 3

      Spoon fetta mixture over serving plates. Top with spinach and rocket, combined tomato, spring onion and lamb. Sprinkle with oregano and season. Drizzle with a little extra oil. Serve with the lemon wedges.