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 described below, or on a barbecue. At home, I often cook it in a pan. Simply choose a heavy-bottomed pan with a tight-fitting lid and add the lamb when it gets hot. Cook it on a reasonably high heat with the lid on, turning it every minute to cook it evenly. The lid traps in the heat, allows the meat to cook on the top as well as on the bottom, and it keeps the moisture in.
Add the honey and cider vinegar to the still-warm pan and leave it to bubble away, then pour it into
Mix the tomatoes, feta, dates, spring onions, olives and the remaining oil together and leave for a minute.
Once the lamb has rested, add the sprouts and lemon juice to the salad and divide among 4 plates.
Slice the lamb into thin pieces and lay this on top of the salad, then spoon on the dressing.
© 2005 Peter Gordon. All rights reserved.