LAMB, SPINACH AND FETA STIR-FRY

1 teaspoon olive oil
1 small Spanish onion, cut into thin wedges
1 clove garlic, crushed
150g lamb backstrap fillet (eye of loin), thinly sliced
10 cherry tomatoes, halved
60g baby spinach leaves
15g feta cheese

Heat oil in a nonstick frying pan, stir-fry onion and garlic until soft, remove from pan. Stir-fry lamb until brown, remove from pan. Stir-fry tomatoes until soft. Return onion and lamb to pan with spinach and cheese, stir-fry until warmed through.

Serve with rice, if desired.