Greek salad with lamb steak by Annabel Langbein

• 220 g of good quality lamb steak ↔ Replace
• 1 tablespoon of olive oil ↔ Replace
• 6 handfuls of spinach or rucola ↔ Replace
• 2 spring oats, finely chopped ↔ Replace
• 300 g of Christmas tomatoes, cut in half ↔ Replace
• 1 regular or 2 Lebanese cucumbers, sliced ↔ Replace
• 400 g of peaches, bleached, rinsed under cold water and drained ↔ Replace
• 2 tablespoons hairs ↔ Replace
• Fine grated peel and 1 lemon juice ↔ Replace
• 60 g of feta or soft goat cheese, crusted ↔ Replace
• 4 tablespoons pesto diluted with 2 tablespoons good quality extra virgin olive oil as dressing ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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