Make sure to have your stove's hood vent cranking--the onion will give off smoke as it chars. A hit of floral fresh oregano provides the perfect top note for the salad's Mediterranean flavors.

Keith Schroeder
Recipe by Cooking Light May 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
15 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make the dressing, combine feta, garlic, 2 tablespoons lemon juice, and chile in a mini food processor. Process until smooth. If necessary, add a tablespoon hot water to thin.

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  • Add oil to the processor; process for about 30 seconds or until the dressing is silky smooth. Set aside.

  • Heat a large cast-iron skillet over medium-high heat; coat pan with cooking spray.

  • Place onion in skillet in 1 even layer. Press each slab to ensure full contact with pan. Season onions evenly with 1/4 teaspoon salt.

  • Cook, without turning, 4 minutes or until onion slabs are moderately charred. Transfer onion to a large bowl.

  • Leaving the pan on the heat, add chickpeas; cook 3 minutes or until lightly charred. Add to onion.

  • Separate onion slabs into rings. Add 2 teaspoons oregano and dressing.

  • Toss until well dressed.

  • Sauté ground lamb and ground turkey 5 minutes or until done. Drain well. Toss with spinach, 2 tablespoons lemon juice, 1 teaspoon oregano, and 1/4 teaspoon kosher salt. Fold mixture into onion salad.

Nutrition Facts

281 calories; fat 14.9g; saturated fat 4.4g; sodium 437mg.
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