Lamb, Feta, Melon and Mint Salad

I don't know about you, but I always find myself suffering form a sever lack of appetite during the summer holidays.

 

This all possibly stems from the fact that I didn't roll out of bed until at least 10am (thank god I don't have children!). Once I'm actually up, rather than the daily holiday brunch of bacon and eggs I had anticipated, I found myself craving fruit and a dollop of yogurt. Then, after being outside in the sun all day, by the time I started thinking about lunch it was 5pm - by which time I may as well just have dinner. And what better dinner on a hot summer's evening than a simple crisp, fresh salad.

 

I've discovered that making the perfect salad is quite the art form. It is a balance of flavours and textures. This salad matches juicy, sweet, crisp watermelon against creamy, salty feta, meaty lamb, and crunchy croutons. It's almost a play on a greek salad (minus the olives and beans), using subtly sweet watermelon in place of cucumber. The sweetness of the melon brings out the sweetness in the lamb, while the mint lends a burst of freshness.

 

You can substitute any melon for this, though I find those which aren't overly sweet work best. Try honeydew or champagne melon if watermelon's not your thing.

 

And this also works wonderfully as a vegetarian dish, by omitting the lamb.

 

This salad is a wonderful summer's lunch or dinner meal, or a tasty starter.

 

 

Lamb, Feta, Melon and Mint Salad (Serves 2 for dinner or lunch)

2 individual sized lamb rumps

Vegetable oil for frying

1/3 ciabatta loaf, cut into bite sized cubes

1/4 watermelon

150g feta, cubed

1 small handful of mint leaves, torn roughly

Salt

Pepper

Good quality extra virgin olive oil

Preheat the oven to 185 C.

 

Get an oven-proof frying pan onto a hot element with a splash of oil in the bottom. Season the pan generously with salt. When hot, add the lamb rumps and sear for about 2 minutes each side, until brown and caramelised. Put the pan in the oven and roast for 4 minutes. Remove from the oven and pan, place on a board, and allow to rest while you prepare the rest of the salad.

Pop the bread cubes into a roasting dish, toss with a little oil, season with salt and pepper, and roast for 10 mins while the lamb rests, tossing a few times, until golden brown and crunchy.

Slice and cube the watermelon, feta, and lamb rump into bite-sized pieces, and put into a bowl with the torn mint leaves, toasted bread cubes, and resting juices. Taste and season as necessary.

Dish out onto plates, and serve immediately while the lamb is still warm and the bread cubes still crunchy.