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Lamb with warm lentil salad

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 450g lamb leg steaks
  • 1 tablespoon oil
  • 3 tablespoons red wine vinegar
  • 300g asparagus, halved
  • 1 punnet cherry tomatoes
  • 1 ½ cups cooked lentils (use canned to save time)
  • 7 tablespoons oil-free dressing
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Rub lamb with oil and vinegar. Season.

    2 Cook lamb on barbecue until lightly charred on each side, turning once. Set aside for 5 minutes.

    3 Meanwhile, spray a hotplate or frying pan with a little oil. Cook asparagus and tomatoes for a few minutes.

    4 Place lentils in a large bowl. To make lentil salad, add dressing to lentils with asparagus and tomatoes. Toss lightly. Slice lamb and place on lentil salad. Serve sprinkled with feta cheese and fresh rocket.

    Variations

    Make it gluten free: Use gluten-free dressing.

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