Greek Lamb Salad

Instructions

1. 1

   Heat a large frying pan over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and cooked through, about 10 minutes.

   Tip: Make sure to cook the lamb to an internal temperature of 71°C for food safety.

2. 2

   While the lamb is cooking, chop the red onion, tomato, cucumber, and red bell pepper into bite-sized pieces.

   Tip: Use a mandoline or sharp knife to get even, thin slices.

3. 3

   Once the lamb is cooked, stir in the feta cheese, Greek vinaigrette, oregano, parsley, lemon juice, salt, and black pepper.

   Tip: Don't overmix, as this can make the salad too soggy.

4. 4

   To assemble the salad, place a portion of the lamb mixture onto a plate, then top with the chopped vegetables.

   Tip: Arrange the vegetables in a visually appealing way to make the salad look appetising.

5. 5

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.

6. 6

   Optional: For an extra burst of flavour, add a dollop of tzatziki sauce on top of the salad.

   Tip: Store any leftover tzatziki sauce in an airtight container in the refrigerator for up to 3 days.