Lamb and Feta Salad

with Tzatziki

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Instructions

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1 Marinate onion

Peel the red onion and slice it into thin rings. Juice the lemon into a bowl. Add the onion rings, a drizzle of olive oil and a pinch of salt. Marinate for 15 min.

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2 Toast pine nuts

Meanwhile, heat a pan over a medium heat. Once hot, add the pine nuts and toast for 2-3 min until lightly browned. Transfer the pine nuts to a plate and set aside.

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3 Prep vegetables

Halve the cherry tomatoes. Rinse and dry the spinach. Chop the parsley. Chop half of the cucumbers. Grate the remaining cucumbers (for the tzatziki).

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4 Make tzatziki

Squeeze any excess water from the grated cucumber. In a bowl, combine the grated cucumber with the yogurt. Season with a pinch of salt. Mix well and set aside. (Tip: if you like your tzatziki garlicky, add half a clove, grated.)

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5 Fry lamb mix

Peel and crush the garlic. Heat a pan over a high heat with a drizzle of olive oil. Fry the lamb mince with a pinch of salt for 5-7 min or until browned. Add the garlic, coriander, cumin, chilli flakes (spicy!) and black pepper. Cook for 2 min further. Crumble the feta cheese into the pan. Remove from the heat and keep warm.

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6 Serve

Combine the tomatoes, spinach, chopped cucumbers and chopped parsley with the marinated red onion. Toss well and divide among plates. Top with the warm lamb and feta mix. Sprinkle with the toasted pine nuts and sumac powder. Serve the tzatziki on the side. 

Tips for fussy eaters

Reserve some of the lamb mince and use it in a pasta sauce along with the tomatoes and a dash of cream. Serve with pasta.

Pro tip

Marinating the red onion in lemon and olive oil with a pinch of salt softens its texture and flavour.

The Mediterranean meets the Middle East in this spicy, fresh salad!

Cooking Time: 20 min

Cals 604 · Prot 44 · Carbs 24 · Fat 41

Gluten-Free

Ingredients

Number of people

Lamb mix

Lamb mince 350 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams

For salad

Red onion 1 Piece
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Pine nuts 20 Grams
Cherry tomatoes 150 Grams
Baby spinach 40 Grams
Fresh parsley 15 Grams
Sumac 2 Grams

Tzatziki

Natural yogurt 170 Grams
Cucumber 2 Pieces
Salt 0.5 Tsp

The Mediterranean meets the Middle East in this spicy, fresh salad!

Cooking Time: 20 min

Cals 604 · Prot 44 · Carbs 24 · Fat 41

Gluten-Free

Instructions

photo

1 Marinate onion

Peel the red onion and slice it into thin rings. Juice the lemon into a bowl. Add the onion rings, a drizzle of olive oil and a pinch of salt. Marinate for 15 min.

photo

2 Toast pine nuts

Meanwhile, heat a pan over a medium heat. Once hot, add the pine nuts and toast for 2-3 min until lightly browned. Transfer the pine nuts to a plate and set aside.

photo

3 Prep vegetables

Halve the cherry tomatoes. Rinse and dry the spinach. Chop the parsley. Chop half of the cucumbers. Grate the remaining cucumbers (for the tzatziki).

photo

4 Make tzatziki

Squeeze any excess water from the grated cucumber. In a bowl, combine the grated cucumber with the yogurt. Season with a pinch of salt. Mix well and set aside. (Tip: if you like your tzatziki garlicky, add half a clove, grated.)

photo

5 Fry lamb mix

Peel and crush the garlic. Heat a pan over a high heat with a drizzle of olive oil. Fry the lamb mince with a pinch of salt for 5-7 min or until browned. Add the garlic, coriander, cumin, chilli flakes (spicy!) and black pepper. Cook for 2 min further. Crumble the feta cheese into the pan. Remove from the heat and keep warm.

photo

6 Serve

Combine the tomatoes, spinach, chopped cucumbers and chopped parsley with the marinated red onion. Toss well and divide among plates. Top with the warm lamb and feta mix. Sprinkle with the toasted pine nuts and sumac powder. Serve the tzatziki on the side. 

Tips for fussy eaters

Reserve some of the lamb mince and use it in a pasta sauce along with the tomatoes and a dash of cream. Serve with pasta.

Pro tip

Marinating the red onion in lemon and olive oil with a pinch of salt softens its texture and flavour.

Ingredients

Number of people

Lamb mix

Lamb mince 350 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams

For salad

Red onion 1 Piece
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Pine nuts 20 Grams
Cherry tomatoes 150 Grams
Baby spinach 40 Grams
Fresh parsley 15 Grams
Sumac 2 Grams

Tzatziki

Natural yogurt 170 Grams
Cucumber 2 Pieces
Salt 0.5 Tsp
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