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Prep 30 minutes
Total 30 minutes
Serves as a main
US | Metric
Ingredients
  • olive oil
  • 2 lamb steaks or fillets
  • 1 bunch asparagus, cut into smaller pieces
  • 150 g - 200 g feta cheese, crumbled
  • 2 handfuls
  • ½ small red onion, finely sliced
  • ½ bunch mint or coriander, roughly chopped
  • ¼ cucumber, cut into small chunks
  • 1 handful pitted black olives
  • juice 1/2-1 lemon
  • extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper
Greek Lamb and Feta Salad Greek Lamb and Feta Salad
Greek Lamb and Feta Salad

This is amazingly easy to put together and delicious for an alfresco summery lunch or dinner.

If you are catering for any non-meat eaters then you can simply add the lamb to individual portions at the end so that way everyone is happy.

I like to serve this with some toasted pitta bread though some bulgar wheat or couscous would be equally as tasty.



  1. Heat a frying pan until its very hot.
  2. Rub a drizzle of olive oil into the lamb and season with salt and pepper. Add to the hot pan and sear for 3-4 minutes, until cooked to your liking. Remove from the pan and leave to rest while you prepare the remaining salad.
  3. Bring a pan of salted water to the boil and cook the asparagus for just a couple of minutes until al dente. Drain and leave to cool.
  4. Scatter the feta, peas, mint or coriander, cucumber, olives, asparagus and lamb onto one serving plate or divide everything between two plates. Squeeze over as much lemon juice as you fancy, add a good drizzle of extra virgin olive oil and season with salt and pepper.
  5. Serve straight away.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Greek Lamb and Feta Salad

This is amazingly easy to put together and delicious for an alfresco summery lunch or dinner.

If you are catering for any non-meat eaters then you can simply add the lamb to individual portions at the end so that way everyone is happy.

I like to serve this with some toasted pitta bread though some bulgar wheat or couscous would be equally as tasty.


Prep 30 minutes
Total 30 minutes
Serves as a main
US | Metric
favorite
print
rate
Ingredients
  • olive oil
  • 2 lamb steaks or fillets
  • 1 bunch asparagus, cut into smaller pieces
  • 150 g - 200 g feta cheese, crumbled
  • 2 handfuls
  • ½ small red onion, finely sliced
  • ½ bunch mint or coriander, roughly chopped
  • ¼ cucumber, cut into small chunks
  • 1 handful pitted black olives
  • juice 1/2-1 lemon
  • extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper
  1. Heat a frying pan until its very hot.
  2. Rub a drizzle of olive oil into the lamb and season with salt and pepper. Add to the hot pan and sear for 3-4 minutes, until cooked to your liking. Remove from the pan and leave to rest while you prepare the remaining salad.
  3. Bring a pan of salted water to the boil and cook the asparagus for just a couple of minutes until al dente. Drain and leave to cool.
  4. Scatter the feta, peas, mint or coriander, cucumber, olives, asparagus and lamb onto one serving plate or divide everything between two plates. Squeeze over as much lemon juice as you fancy, add a good drizzle of extra virgin olive oil and season with salt and pepper.
  5. Serve straight away.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.