This satisfying summer salad is very quick to make and provides an interesting use for oven chips…
Prep:5 mins
Serves 2
200g frozen oven chipshandful ready-roasted peppers from a jar – choose ones in oil2 tsp red wine vinegarfew mint leaves, half roughly chopped2 pinches caster sugar85g feta cheese, crumbled into large chunks2 handfuls baby spinach leaves1 large lamb steak, trimmed of any fat
STEP 1Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.STEP 2Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.STEP 3Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
