Name: Lamb, Medjool Date, Olive, Tomato and Feta Salad
Cuisine: Turkey
Ingredients: 12 medjool dates, halved and stones removed; 4 spring onions, sliced; large handful of olives; 3 tablespoons runny honey; 2 tablespoons cider vinegar; 6 plum tomatoes, each cut into 8 wedges; 200 g feta, cut into large chunks; 800 g lamb loin, trimmed of all fat and sinew; salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil; large handful of sprouts; juice of 1 lemon

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This salad reminds me of the salads of Greece and Turkey. It is basically a tomato and feta salad tossed with a few extra bits and pieces, then topped with lamb, and is very quick to knock up and easy to assemble. The honey dressing is a little twist that works well with the acidity of the tomatoes and saltiness of the feta. Try to buy feta made the traditional way, from 100 per cent ewes’ milk. You’ll find it much tastier than cows’-milk feta.

You can cook the lamb in the oven, as