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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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