| | Greek lamb salad
Greek lamb salad
Greek lamb salad 4.3-5 9
  • Calories: 2751 kj
  • Fat: 33.8g
  • Carbohydrates: 39.3g

How to Make:

  1. Heat 1/2 the oil in a medium frying pan over medium-high heat. Cook sausages, turning, for 7 to 8 minutes or until browned and cooked through. Transfer to a board. Slice thickly.
  2. Meanwhile, combine cucumber, tomato, capsicum, olives, mint, juice and remaining oil in a bowl. Add sausages. Toss gently to combine.
  3. Divide lettuce among serving bowls or airtight containers. Top with sausage mixture, then fetta, chickpeas and oregano. Serve with bread.
Time for preparing:
10 min.


  • 2 tablespoons extra virgin olive oil
  • 6 (500g) thick lamb, mint and rosemary sausages
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 300g mixed baby tomatoes, halved
  • 1/2 cup drained roasted capsicum strips
  • 2/3 cup kalamata olives
  • 1/2 cup fresh mint leaves, torn
  • 2 tablespoons lemon juice
  • 1 baby cos lettuce, leaves separated
  • 100g fetta, crumbled
  • 2 x 25g packets crunchy roasted lightly salted chickpeas
  • 2 tablespoons fresh oregano leaves
  • 4 slices white crusty bread, to serve