Surprise your family or friends with a great low carb dish. We’re sure that everyone will like what they see when your serve them a plate full of lamb, aubergine and feta salad.

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  • Carbs per serving:
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar (or white if preferred)
  • 1 teaspoon fresh oregano
  • ¼ teaspoon salt
  • 1/4 teaspoon black pepper
  • 150 gram lamb fillet
  • 100 gram aubergine, sliced lengthways
  • 1 tablespoon mint (fresh), chopped
  • 1 tsp dill, fresh
  • 40 gram feta cheese, crumbled
  • Handful of spinach
  • 1 tablespoon lemon juice

Combine the oil, vinegar, oregano, salt and pepper and brush over the lamb and aubergine. Cook on a hot char-grill pan or barbecue for 6-8 minutes each side for the lamb and until the aubergine is dark golden. Place the mint, dill, spinach and ½ the feta on a plates. Thickly slice the lamb and divide between the serving plates with the aubergine. Top with rest of the feta and drizzle the lemon juice over the lamb to serve.

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