Greek-style lamb and sweet potato salad

Name: Greek-style lamb and sweet potato salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Greek, Mediterranean
Ingredients: 300g sweet potatoes, cut into wedges; 3 tbsp olive oil; 1 tsp ground cumin; 150g pack lamb leg steak; ¼ tsp dried oregano; large pinch of ground cinnamon; 1½ lemons, 1 juiced, ½ zested then cut into wedges; ½ small red onion, sliced thinly; ½ x 80g pack watercress, spinach and rocket; 3 salad tomatoes (about 150g), sliced; 75g reduced-fat salad cheese, crumbled

4 steps

Prep:5minCook:30min

Zesty and lightly spiced, this vibrant lamb salad is a real midweek winner for two. Packed with cumin-roasted sweet potato, tender lamb steaks and crumbly cheese, it's wonderfully simple yet satisfying and ready in just over 30 minutes.

Updated at: Thu, 17 Aug 2023 12:23:37 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories530.7 kcal (27%)

Total Fat35.5 g (51%)

Carbs31.4 g (12%)

Sugars8.3 g (9%)

Protein23.7 g (47%)

Sodium508.5 mg (25%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gsweet potatoes

cut into wedges

3 Tbspolive oil

1 tspground cumin

150glamb leg steak

¼ tspdried oregano

ground cinnamon

1.5lemons

1 juiced, 1/2 zested then cut into wedges

0.5red onion

small, sliced thinly

0.5 x 80gwatercress spinach and rocket

150gsalad tomatoes

sliced

75greduced-fat salad cheese

crumbled

Instructions

Step 1

Preheat the oven to gas 7, 220°C, fan 200°C. On a baking tray, mix the sweet potato with 1 tbsp oil and ½ tsp cumin. Season and roast for 30 mins.

Step 2

Meanwhile, coat the lamb steak in 1 tbsp oil, the oregano, remaining cumin, the cinnamon and lemon zest. Mix half the lemon juice with the red onion in a small bowl; set aside.

Step 3

Place a frying pan over a medium-high heat and fry the steak for 2 mins each side. Set aside to rest for 5 mins, then thinly slice.

Step 4

Divide the salad leaves, tomatoes and cheese between 2 plates and top with the sweet potato, onion and the lamb. Mix the resting juices with the remaining oil and lemon juice, then drizzle over the salad. Serve with the lemon wedges for squeezing over.

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