NZ Woman's Weekly

Lamb, Feta & watermelon salad

Lamb, Feta & watermelon salad
  • Meal Type

    Salad
  • Servings

    4
  • Courses

    Quick lunch

Who would’ve thought that feta and watermelon would go together? This also works with chicken breast too. The Moroccan seasoning is easily found at the supermarket and has a wonderful fragrant flavour.

The cashew nut dukkah is a crunchy blend that works well with other salads. Keep it in an airtight jar in the fridge.

  • 220g lamb steaks (I used Silver Fern Farms as this gives you two equal-sized long steaks)
  • Spray oil
  • ½ tsp Moroccan seasoning
  • DRESSING
  • ¼ cup olive oil
  • 2 tbsp orange juice
  • Sea salt and cracked pepper

DUKKAH

  • ½ cup toasted cashews,
  • ½ tsp Moroccan seasoning
  • ½ tsp toasted cumin seeds
  • 100g mesclun
  • 100g creamy feta, sliced
  • ¼ watermelon, deseeded and sliced into thin wedges

1 Spray the lamb steaks with oil and sprinkle seasoning on both sides. Preheat a pan or BBQ to a medium-low heat and sear the lamb for 4-5 minutes on each side until well coloured, firm and spongy to the touch. Remove from the heat, wrap in foil and rest for 5 minutes before slicing on an angle.

2 For the dressing, combine the olive oil, orange juice and seasoning in a jar and shake.

3 For the dukkah, whizz the nuts and spices together in a food processor.

4 Toss the salad greens with some of the dressing. Top with feta and watermelon slices, then the lamb. Drizzle over the remaining dressing and sprinkle with dukkah.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

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