Lamb, barley, feta and lemon salad
- 1 cup pearl barley
- 1 clove garlic, very finely chopped
- 1 lemon, juice and zest
- 4 tbsp extra virgin olive oil
- 1/2 cup feta, cubed
- 1 cup frozen peas
- 1 (about 400g) lamb backstrap
- 1/2 cup mint leaves, roughly chopped
Place barley in a saucepan with six cups of cold water, bring to the boil and then reduce to a simmer for about 25 minutes.
Meanwhile, mix the garlic, lemon zest and juice and olive oil together in a jar and give it a good shake.
Drain the barley and, while it’s still hot, toss with the feta. Cook the peas and toss these through the barley.
Rub the lamb with sea salt and black pepper and heat a little extra olive oil in a small saucepan. Cook lamb for 2 minutes on each side. Set aside under a tent of foil for 2 minutes.
Finish the salad off by tossing with the mint leaves, slicing the lamb across the grain into little medallions and scattering these over the top.
More salad recipes
- BBQ chicken salad
- Creamy potato salad
- Baby Caprese salad
- Pumpkin and chickpea salad
- Chicken and cranberry waldorf salad
- Pasta salad
- Leaving the lamb to rest will enable the juices to distribute throughout the meat and keep it tender and juicy.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.