480g lean lamb leg steaks or backstrap sliced

2 tablespoons extra virgin olive oil

Juice of 1 lemon

20g Mingle Greek Garlic Seasoning

1 large red onion sliced

1 large red capsicum sliced

½ cup Greek yoghurt no added sugar

½ small Lebanese cucumber grated

½ clove garlic finely crushed

1 tbsp lemon juice

1 tbsp chopped fresh dill

Pinch salt

2 cups salad greens

1 cup cherry tomatoes halved

1 small cucumber diced

½ small red onion finely sliced

2 tablespoons kalamata olives rinsed

20g Feta reduced fat

1 tablespoon olive oil

1 tablespoon balsamic vinegar