Lamb with tomato, watermelon and feta salad

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 300g lamb leg steaks
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon olive oil, plus 2 teaspoons plain or lemon-infused olive oil
  
• juice of 1 lemon
  
• 2 cups chopped watermelon, seeds removed
  
• 1 telegraph cucumber, finely sliced
  
• 2 ripe tomatoes, cut in chunks
  
• ½ avocado, sliced
  
• 50g feta, crumbled
  
• cracked black pepper
  
• fresh mint, to garnish

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Instructions

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1. In a shallow dish, place lamb steaks and rub over smoked paprika and 1 teaspoon of the oil. Heat a heavy-based pan over high and cook steaks for 2-3 minutes each side, or until cooked to your liking. Remove from heat and set aside to rest.
2. In a salad bowl, combine lemon juice and remaining oil. Add watermelon, cucumber, tomatoes and avocado, tossing to coat. Add feta and mix gently.
3. Slice lamb into narrow strips. To serve, divide salad between 2 plates. Arrange lamb on top, season with pepper and garnish with fresh mint.

Variations

Make it gluten free: Check paprika is gluten free.

HFG tip

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Nutrition info (per serve)

Calories 474 cal

Kilojoules 1980 kJ

Total fat 26 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jan 2018

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