800 g chat potatoes, quartered
2 x 250 g punnet cherry tomatoes
400 g lamb leg steak, trimmed of fat
4 cups baby rocket or spinach leaves
16 kalamata olives, pitted, halved
120 g reduced-fat feta cheese crumbled
¼ cup balsamic glaze, to serve
- Preheat oven to 220°C (200°C fan-forced). Line a roasting pan with baking paper. Put potatoes in pan and spray with olive oil. Roast for 15 min. Add tomatoes to pan, spray with a little extra olive oil and roast for 10 min or until potatoes are tender.
- Meanwhile, heat a chargrill pan to medium- high. Spray both sides of lamb with oil, season with pepper. Add to pan, cook for 2 min on each side for medium, or until cooked to your liking. Set aside for 2 min to rest.
- Slice lamb diagonally across the grain, put in a bowl with rocket, olives and feta. Add the potato mixture and drizzle with balsamic glaze. Toss to combine. Set aside for 5 min, then serve.