Warm Greek Lamb Salad with Crunchy Chips

Preparation time: 15 minutes | Cooking time: 20 minutes (plus drying time) | Serves: 2

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  • 1 packet Slendier Lasagne Style
  • 1 tsp rosemary leaves, very finely chopped
  • 1 baby cos or gem lettuce, leaves separated and roughly chopped
  • 6 cherry tomatoes
  • ½ Lebanese cucumber, peeled and diced
  • ½ cup flat-leaf parsley, roughly chopped
  • ½ cup Greek yoghurt
  • handful mint leaves, finely shredded
  • zest and juice of 1 lemon
  • 2 tbs extra virgin olive oil, plus tbs extra for dressing
  • 1 clove garlic, crushed
  • 2 tsp thyme leaves
  • 1 lamb backstrap
  • 1 tbs red wine vinegar
  • 4 tbs hummus
  • lemon wedges, to serve
  • Lasagne

  • Directions

    1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
    2. Prepare the Slendier Lasagne Style according to the directions on the packet. Dry thoroughly between layers of baking paper. Place the pieces of Lasagne Style, flat and not overlapping, on the lined baking tray. Season lightly with salt and sprinkle with the rosemary leaves. Place in the oven to dry until crisp and curled into chips, about 30 minutes. Remove from oven and set aside to cool.
    3. Meanwhile, place the lettuce, tomatoes, cucumber and parsley in a large mixing bowl and toss well. Set aside.
    4. Place the yoghurt and mint leaves in to a small bowl. Add half the lemon zest and a little of the juice to taste and mix well to combine. Season to taste with salt and set aside until needed.
    5. Place a small frypan over medium–high heat. Add the oil, garlic, thyme and backstrap and cook, turning occasionally, until all sides are caramelised – it should still be pink on the inside – about 5 minutes. Remove from pan and set aside to rest, keeping warm.
    6. In a small bowl, whisk the extra olive oil and red wine vinegar, then season. Drizzle over the salad and toss well to coat.
    7. To serve, spread a tablespoon of hummus to the side of each plate. Top with the dressed salad. Slice the rested lamb into thin slices and divide between the plates. Drizzle over the yoghurt and mint mixture. Top with crunchy lasagne chips and serve with a wedge of lemon.

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