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Greek-style lamb and sweet potato salad recipe

Greek-style lamb and sweet potato salad recipe

24 ratings

Zesty and lightly spiced, this vibrant lamb salad is a real midweek winner for two. Packed with cumin-roasted sweet potato, tender lamb steaks and crumbly cheese, it's wonderfully simple yet satisfying and ready in just over 30 minutes. See method

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 486 calories / serving
  • Gluten-free


  • 300g sweet potatoes, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 150g pack lamb leg steak
  • ¼ tsp dried oregano
  • large pinch of ground cinnamon
  • 1½ lemons, 1 juiced, ½ zested then cut into wedges
  • ½ small red onion, sliced thinly
  • ½ x 80g pack watercress, spinach and rocket
  • 3 salad tomatoes (about 150g), sliced
  • 75g reduced-fat salad cheese, crumbled
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    8g 39%
  • Sugars

    12g 13%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 38.2g Protein 24.6g Fibre 7.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. On a baking tray, mix the sweet potato with 1 tbsp oil and ½ tsp cumin. Season and roast for 30 mins.
  2. Meanwhile, coat the lamb steak in 1 tbsp oil, the oregano, remaining cumin, the cinnamon and lemon zest. Mix half the lemon juice with the red onion in a small bowl; set aside.
  3. Place a frying pan over a medium-high heat and fry the steak for 2 mins each side. Set aside to rest for 5 mins, then thinly slice.
  4. Divide the salad leaves, tomatoes and cheese between 2 plates and top with the sweet potato, onion and the lamb. Mix the resting juices with the remaining oil and lemon juice, then drizzle over the salad. Serve with the lemon wedges for squeezing over.

See more Greek recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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