Name: Lamb and medjool date salad with olives and feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Lamb and medjool date salad; 1 tablespoon olive oil; salt and freshly ground black pepper; 400 gram boneless lamb leg steaks, trimmed of excess fat; 8 medjool dates; 150 gram mesclun; 1 cup cherry tomatoes, halved; 1/2 cup mixed olives; 100 gram feta, crumbled; 1/3 cup torn mint leaves, to garnish; Orange and smoked paprika dressing; 1 orange, finely zested and juiced; 2 clove garlic, crushed; 1 teaspoon sweet smoked paprika; 2 tablespoon extra virgin olive oil; salt and freshly ground black pepper

Lamb and medjool date salad with olives and feta

This vibrant lamb salad recipe exploits the terrific flavour contrast of sweet medjool dates with salty olives and feta. Serve with an orange and smoked paprika dressing and prepare to impress

Serves 4

Prep

10M

Cook

10M

Total

20M

This recipe first appeared in Food magazine.

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Ingredients

Lamb and medjool date salad

1 tablespoon olive oil

salt and freshly ground black pepper

400 gram boneless lamb leg steaks, trimmed of excess fat

8 medjool dates

150 gram mesclun

1 cup cherry tomatoes, halved

1/2 cup mixed olives

100 gram feta, crumbled

1/3 cup torn mint leaves, to garnish

Orange and smoked paprika dressing

1 orange, finely zested and juiced

2 clove garlic, crushed

1 teaspoon sweet smoked paprika

2 tablespoon extra virgin olive oil

salt and freshly ground black pepper

Method

Lamb and medjool date salad

1.Heat oil in a frying pan. Season lamb on both sides. Add steaks to pan and cook for 2-3 minutes on each side for medium – or until cooked to your liking. Rest for 10 minutes before slicing.

2.Halve dates and remove stones. Slice date flesh into thick strips.

3.Make orange dressing (see below).

4.Slice the lamb and place in a bowl with the salad leaves and tomatoes. Drizzle over the dressing and toss to coat, then arrange on serving plates. Scatter with dates, olives and feta. Garnish with mint.

Orange and smoked paprika dressing

5.Blend dressing ingredients together and season to taste.

Beef steaks or chicken breasts can be used instead of lamb steaks in this recipe, if preferred. Pan fry in the same way as the lamb steaks (cook chicken for longer so it is properly cooked through), and slice to add to the salad. – PER SERVE Energy 530kcal, 2220kj • Protein 33.8g • Total Fat 27.7g • Saturated Fat 9g • Carbohydrate 34g • Fibre 7g • Sodium 548mg

Note

Julie Le Clerc

Ingredients

Method

Lamb and medjool date salad

Orange and smoked paprika dressing

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