Greek Salad with Lamb Steaks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 67.1 μg | (112 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the salad
- 1 Cucumber
- 6 Tomatoes
- 200 grams Feta
- 2 Romaine lettuce
- 1 handful Spinach
- 1 garlic clove
- 1 Tbsp lemon juice
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp dried oregano
- Sea salt
- freshly ground peppers
- 1 pinch sugar
- 100 grams black Olives (jarred)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the lamb steaks, pat dry and season with salt and pepper. Combine 3 tablespoons of olive oil with the minced garlic and rosemary. Thoroughly coat the steaks with the mixture and sear in a hot pan for 1-2 minutes per side.
Transfer the pan to the oven and continue cooking for 5-8 minutes, until the steaks are pink in the center (or to desired level of doneness).
Rinse all of the salad vegetables and pat dry. Cut the cucumber in half lengthwise, remove the seeds and slice thinly. Core and dice the tomatoes. Cut the feta into cubes. Remove the romaine lettuce leaves and coarsely chop.
Mince the garlic and combine it with the lemon juice, white wine vinegar, olive oil, oregano and a pinch of sugar. Season with salt and pepper and whisk until well combined. Toss all of the salad vegetables, the feta cheese and black olives with the dressing until well coated. Transfer to serving plates and top with the sliced lamb steaks.
