Souvlaki Roast Lamb & Greek Salad

• Meanwhile, in a medium bowl, combine butterflied lamb leg, Mediterranean seasoning (see ingredients) and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side. • Transfer lamb to a lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!

• Meanwhile, thinly slice red onion (see ingredients). • In a small heatproof bowl, combine onion, the white wine vinegar, and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• Roughly chop tomato, cucumber and kalamata olives. • In a medium bowl, combine tomato, cucumber, olives, pickled onion and a drizzle of olive oil. Season with salt and pepper and toss to combine.

• In a small bowl, combine hummus and golden goddess dressing. Season to taste.