Serves
4
Ingredients
- 200g packet frozen Birds Eye Plant Based Greek Lamb Style Strips, thawed
- Leftover roast vegetables, of choice, warmed (pumpkin, baby chats, red onion, baby carrots, red capsicum)
- ½ cup each fresh parsley and mint leaves
- ½ cup Greek style yoghurt
Greek Lamb Style Strips
Method
STEP 1Cook thawed Birds Eye Plant Based Greek Style Lamb Strips following packet directions.
STEP 2
Arrange roast vegetables, cooked plant based lamb strips and herbs on a large platter. Drizzle with yoghurt and serve.
Tips
Try 'bulking' out the salad with fresh rocket leaves, if desired.