Julian Mero's seared lamb, snow peas and persian feta salad is a hit at The Groove Train restaurants.


  • 500g lamb loin,

  • 150 grams of herb marinated feta, crumbled

  • 1 cup snow peas

  • 150g baby Spinach Leaves

  • 150g baby lettuce leaves

  • A handful of fresh coriander leaves

  • 1 punnet yellow pear tomato

  • Half a cup of pine nuts, roasted

  • Sea salt

  • Freshly ground black peppercorn

  • Freshly ground pink peppercorn

  • 30 ml olive oil

  • Salad dressing ingredients

  • 60 ml white Balsamic

  • 250 ml olive oil

  • 1 lemon, juiced


  • White Balsamic Vinaigrette:

  • 1.

    Whisk together 250ml extra virgin olive oil with half teaspoon fine sea salt, .25 teaspoon ground black pepper, the juice of 1 lemon and 60 ml white balsamic vinegar. Store in a large screw topped jar and shake to re-emulsify before use. Makes 320ml.

  • Lamb:

  • 1.

    Heat oven to 180 degrees. Heat olive oil in a pan, medium heat. Sear the lamb loin, 3 minutes on each side. Season with salt and pepper. Put lamb in oven for 15 mins, and leave to cool.

  • Salad:

  • 1.

    Put the snow peas, baby spinach leaves, baby lettuce leaves, coriander leaves, pear tomato together in a mixed salad bowl.

  • 2.

    Slice the lamb loin into thin slices, add the sliced lamb to the salad mix, dressed with the white balsamic dressing. Toss the salad and lamb slices gently, and portion to plate. To garnish, scatter the crumbled herb marinated Persian feta over the salad.

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