Meat 
20 Min
very easy 
4 People
Simple Greek style tomato salad with olives, dressed and served with oven roasted potato hash, lamb steaks and roasted capsicum dip.
No lamb option - replacement is beef rump steaks.
No lamb option - replacement is beef rump steaks.
1. Add potatoes to a large frypan with oil / butter. Cook over medium-high heat for 15 minutes or until golden and tender. Season with salt and pepper (see notes).
2. Thinly slice shallot and combine with 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp oregano, salt and pepper in a small bowl.
3. Roughly chop cucumber, tomatoes and capsicum. Toss together with olives in a bowl.
4. Rub lamb steaks with oil, crushed garlic, salt and pepper. Cook in a frypan over high heat for 3-4 minutes on each side or until cooked to your liking.
5. Toss together the salad and dressing.
Scatter potatoes with chopped parsley. Serve with the steaks, dressed salad and dip.
Notes:
Roast the potatoes in the oven if you prefer!
No lamb option - replacement is beef rump steaks
2. Thinly slice shallot and combine with 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp oregano, salt and pepper in a small bowl.
3. Roughly chop cucumber, tomatoes and capsicum. Toss together with olives in a bowl.
4. Rub lamb steaks with oil, crushed garlic, salt and pepper. Cook in a frypan over high heat for 3-4 minutes on each side or until cooked to your liking.
5. Toss together the salad and dressing.
Scatter potatoes with chopped parsley. Serve with the steaks, dressed salad and dip.
Notes:
Roast the potatoes in the oven if you prefer!
No lamb option - replacement is beef rump steaks
Diced potatoes 1kg
shallot 1
Continental cucumber 1
Tomatoes 2
Yellow capsicum 1
Sliced green olives 1/2 jar *
Lamb steaks 600g
garlic 1 clove
Parsley 1/2 packet *
wattle valley capsicum dip 1 tub (150g)
From your pantry:
olive + oil/butter (for cooking), salt, pepper, red wine vinegar, dried oregano
shallot 1
Continental cucumber 1
Tomatoes 2
Yellow capsicum 1
Sliced green olives 1/2 jar *
Lamb steaks 600g
garlic 1 clove
Parsley 1/2 packet *
wattle valley capsicum dip 1 tub (150g)
From your pantry:
olive + oil/butter (for cooking), salt, pepper, red wine vinegar, dried oregano
