Wednesday, July 23, 2008

Mediterranean Lamb Salad

This is another throw-together dinner that doesn't really have a recipe, but we make something like this at least once a week. There's just something about the combination of tomato, fresh basil and capers ... I could eat it every night! With it's beautiful colours it also makes a really nice winter meal - it takes your mind off the grey outside.

Mediterranean Lamb Salad

500g large pasta shapes
500g lamb leg steak
1 large red capsicum, sliced into thin strips
1-2 punnets cherry tomatoes (I used 3 roma here because the cherry tomatoes were blah)
1 bunch fresh basil, chopped just before serving
1/2 red onion, sliced finely
200g fetta, diced or crumbled into small pieces
1 jar capers, drained and rinsed
juice of 1 lemon
1/4 cup extra virgin olive oil

Cook pasta as per packet instructions.

Meanwhile cook the lamb until just done then remove from the pan to rest under foil. In the same pan toss the capsicum over high heat until it is slightly charred and soft (if I had time I would roast it whole and remove the skin - this is a cheat's version).

In a large bowl combine olive oil, lemon juice, capers, onion, tomato and fetta. Season with pepper at this stage (you won't need any salt). As soon as the pasta is cooked, drain it well and add it to the bowl with the dressing. Slice the lamb into strips and toss through. Chop basil and add last thing before serving.


Serves 6-8

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