Recipe – warm lamb and fetta Spring salad – perfect to try at home!


500g lamb loin (backstrap) – a roasted shoulder, leg or even cutlets would also work
150g mixed salad leaves
100g fetta crumbled
1/2 bunch mint leaves – torn
1/2 a small red onion – thinly sliced
Pomegranate seeds
10 cherry tomatoes cut in half
Salt and pepper
1 tsp Dijon mustard
70ml white wine vinegar
200ml olive oil


1. Make dressing by placing mustard and vinegar into a small bowl. Combine with a whisk then slowly drizzle in oil until well combined, set asside.
2. Season then cook lamb over a char grill or in a medium saucepan over a medium high heat. Cook for 4 minutes each side for medium rare or until cooked to your liking. Rest for 5 minutes before slicing into thin slices.
3. Place salad leaves onto a large serving platter. Place cherry tomatoes, onions, fetta and mint leaves on top. Top with sliced lamb and pomegranate seeds. Dress with pre prepared dressing and serve immediately.

Let us know how you went and feel free to send us any photos of your dishes and we can add them to the post!

Have a great week.

Tim and Alli.