Method: Step Instruction 1 On a green chopping bowl cut the tomatoes in half, cube the feta and half the olives. Cut the cucumber in half vertically and use a teaspoon to remove any seeds. Dice the cucumber and add to the bowl with tomatoes, feta and olives along with oregano. Add salt and pepper, vinegar and extra virgin olive oil to the salad to give it a simply ‘Greek 2
style taste’. Mix ingredients with together gently. To make the tzatiki, grate the cucumber and squeeze all the juice out of it so that you don’t get a watery tzatiki. Then combine it with the Greek yoghurt,, dill, crushed garlic and lemon juice and season with salt and
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pepper. Put a pan of the stove and heat it up. Add a dash of olive oil on the pan and when it is heated at the 4 lamb cutlets. Do around 3-4 minutes of
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each side and then take them off when they are cooked to your likings. Once finished to your liking, let the meat rest for 1-2 minutes, and prepare the salad , tzatiki, Greek salad and Lamb cutlets for serving. Put the tzatiki in a smaller bowl on the side of the plate, the Greek salad underneath the lamb cutlets and the cutlets on top so that every ingredient looks like they belong.
Action Plan
Master Chef