Jar Salad - Greek Style with Lamb Backstrap
This fresh and crunchy salad is served in a jar ready to go for a spectacular summer picnic or a fabulous quick work lunch option. Add tender slices of lamb backstrap for a truly authentic Greek salad delight. Just shake the jar, open the lid and you are ready to enjoy!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
2 pieces of lamb backstrap
1 tablespoon olive oil
Salt and pepper, to taste
2 punnets cherry tomatoes, halved (leave some whole)
1 cup chickpeas, rinsed and drained
2 Lebanese cucumbers, cut and diced
4 tablespoons black pitted olives
1 packet baby spinach leaves
1 iceberg lettuce, shredded
1 pack Greek feta, cut into cubes
4 mason jars for serving
Dressing:
1 cup good quality olive oil
1 tablespoon fresh oregano leaves roughly chopped
2 lemons, freshly squeezed
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 clove crushed garlic (optional)
Equipment
Large Pan
Mason Jars
Recipe
Heat a large pan on medium heat. Baste the lamb backstrap with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Cook each side for 2-3 minutes for medium-rare. Set aside.
Combine all dressing ingredients and pour into mason jars in equal quantities.
Layer each salad ingredient: tomatoes, cucumber, olives, chickpeas, iceberg lettuce, feta, and top with spinach leaves.
Slice the lamb backstrap and add to the salad. Place lid on the jar and refrigerate until required.
When ready to eat, shake the jar to ensure the dressing covers all the salad ingredients.
