Gluten Free
Lamb, Feta, Fennel, & Orange Salad
20 mins
Intermediate
1 Serving
Inspired by the flavours of Greece, this lovely warm lamb salad is high in protein and beautifully balanced thanks to the orange segments, fennel and tangy feta cheese, packed with probiotics that are great for the gut.
Brilliant Bases Used In This Recipe
About This Recipe
Harking back to the days when James grew up on the outskirts of Athens comes this Greek-inspired lamb, feta, fennel, and orange salad, totally flavoursome and bursting with nutrition.
The lamb takes the longest to prepare – perhaps around 30 minutes in the oven – but if you use breast, not only will it cook through quickly but the little fat that is in there will mostly be rendered out. Lamb is high in protein and while it can be fatty, does contain high levels of a certain fat called conjugated linoleic acid that can actually help burn body fat.
The feta adds a salty tang but is also high in protein and some good natural bacteria for the gut, while orange, and fennel are high in vitamin C and important antioxidants.
The leaf in this dish is baby spinach, a good source of magnesium, iron, B vitamins and vitamin K. For those looking for a vegetarian option to this one, simply swap out the lamb for some lovely, salty black olives, high in good fats.
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Ingredients
75g/2.6oz raw washed baby spinach leaves
1 large seedless orange
50g/1.8oz of thinly shaved fresh fennel bulb
100g/4oz lamb breast (raw)
70g/2.5oz barrel aged feta cheese
3tsp extra virgin olive oil
2tsp apple cider vinegar
salt and pepper to taste
Optional: 3tsp black pitted Kalamata olives
Nutrition Per Serving
Calories
646
Fats
54G
Carbs
21G
Protein
20G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Confit the lamb breast by salting it, placing on a baking tray and leaving until cooked through (around 30 minutes depending on how big the piece is – though cutting into 100g pieces if you are cooking for more than one will help the speed of cook)
Once cooked and crispy/tender, remove from the oven, allow to cool a little and shred as per the video
Finely grate the outer layer of the orange skin, releasing its natural essential oils and immense flavour into a bowl, as the first part of the ‘dressing’
Then prepare the orange as per the video, carving away the white skin, then segmenting the orange flesh from either side of the connective membrane (into a separate bowl). Squeeze the residual juice from the remaining pulp into the bowl
Add the finely shaved fresh fennel to the juice and zest, fold through with a pinch of salt and a splash of the apple cider vinegar. This allows the infusion of flavours and the softening of the hard fennel, both in terms of texture and aniseed pungency, to begin
Add the baby spinach leaves, the orange segments, halved black olives if using, the shredded crispy lamb breast, a healthy splash of olive oil and toss together gently using a large serving spoon or your hands to work the salad and coat all with the dressing
Build the salad in a large warm pasta bowl, intermittently adding layers of crumbled feta and evenly distributing it among the salad, until all is used and the ‘theatre’ of height achieved. Drizzle over any remaining orange dressing to finish.
