Lamb cutlets with feta and watermelon salad

12 July 2012

This delicious seasonal salad combines intense flavours from the feta, olives and peppery watercress with the mild, sweet flavour of the watermelon. The lean lamb cutlets are rich in protein and easily-absorbed iron, while the watermelon and watercress provide plenty of vitamin C, beta-carotene and fibre. The feta cheese is a good source of calcium, which is needed for bone health.

Handful of pitted black olives, halved

Half a watermelon

85g bag of watercress

2 tbsp pumpkin seeds

2 tbsp olive oil

Juice of a lemon

Handful of oregano, chopped

150g feta, cubed

8 lamb cutlets

Peel, deseed and chop the watermelon and place in a bowl with the watercress, olives and pumpkin seeds. Whisk together the oil, lemon juice and oregano, and season. Griddle or barbecue the lamb cutlets until crispy and slightly charred. Mix the salad with the dressing, adding the feta. Serve the salad alongside the lamb.
Calories: 480 Fat: 8.07g Saturates: 4.21g Total Sugar: 2.81g Salt: 0.42g