Warm Lamb, Courgette and Feta Salad
Lemony pink lamb steaks sliced over griddled courgette, feta, olives and mint. A proper meal of a salad.
- Time35 min
- LevelEasy
- Costabout £3.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 558kcal
- 11.6gcarbs
- 6.7gof which sugars
- 41.8gfat
- 17.8gsaturates
- 34.4gprotein
- 4.1gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix 2 tablespoons of olive oil with the lemon zest, the juice of half a lemon, the garlic, oregano and pepper. Rub it over the lamb and leave for 15 minutes while you prepare the rest.
15 min - 2
Use a vegetable peeler to shave the courgettes into long ribbons. Toss with 1 tablespoon of oil.
- 3
Heat a griddle or large frying pan until very hot. Cook the courgette ribbons in batches for 1 minute each side until striped and just soft. Put them in a large bowl.
- 4
In the same pan, cook the lamb for 3 to 4 minutes each side for pink, or longer if you like it well done. Rest on a board for 5 minutes, then slice across the grain.
- 5
Whisk the rest of the lemon juice and oil to make a dressing. Add the spinach, tomatoes, olives and half the mint to the courgettes and toss with the dressing.
- 6
Pile onto plates, lay the lamb on top with any resting juices, and scatter over the feta and the rest of the mint.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
