Mediterranean Layered Lamb Mince Salad

If you’ve been asked to “just bring a salad” this festive season, make this one.

This Mediterranean-inspired layered salad is fresh, hearty and absolutely packed with flavour. The hero is our 100% grass fed and finished Our Cow Lamb Mince, cooked with lemon and Greek garlic seasoning until rich, crispy and golden. Paired with crunchy roast potatoes, crisp veggies, creamy yoghurt dressing and salty feta, it’s the kind of salad everyone goes back for seconds of.

It’s nostalgic, summery and unapologetically Aussie, and once you make it, people will always ask for the recipe.

Ingredients

Lemon Lamb Mince

• 500g Our Cow Grass Fed Lamb Mince 
• 1 tbsp olive oil
• 1 tsp Greek garlic seasoning
• Zest of 1 lemon
• Salt and cracked black pepper, to taste

Crispy Roast Potatoes

• 500g baby potatoes, halved
• Olive oil
• Salt

Yoghurt Dill Dressing

• 1 cup Greek yoghurt
• 1 small garlic clove, minced
• 1-2 tbsp fresh dill, finely chopped
• Salt, to taste

Salad Layers

• 1 punnet cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• ½ cup olives, sliced
• ½ red onion, finely sliced
• 1 Cos lettuce, chopped

To Finish

• 150g Greek feta, crumbled
• Handful of crunchy pita chips, crushed

Method

1. Roast the Potatoes: Preheat oven to 200°C (fan forced). Toss the potatoes with olive oil and salt, then spread them onto a lined tray and roast for 30–35 minutes, until golden and crispy. Set aside.

2. Cook the Lemon Lamb Mince: Heat olive oil in a large pan over medium-high heat. Add lamb mince, breaking it up as it cooks. Season with Greek garlic seasoning, lemon zest, salt and pepper. Cook until browned and slightly crispy. Remove from heat.

3. Make the Yoghurt Dressing: In a small bowl, mix Greek yoghurt, garlic, dill and salt until smooth. Adjust seasoning to taste.

4. Assemble the Salad: In a large serving bowl or platter, layer ingredients in this order:

• Roast potatoes
• Lemon lamb mince
• Lettuce
• Tomatoes, cucumber, olives and red onion

5. Spoon over yoghurt dressing

6. Finish with crumbled feta and a generous sprinkle of crunchy pita chips.

How to Serve

Scoop right down to the bottom so you get a bit of everything in each serve. This salad is perfect as a share plate, BBQ side or light main, and it holds up beautifully on hot summer days.