Lamb, lentil and cherry tomato salad

Serves: 4

Time to make: 15 mins

Total cost: $23.28 / $5.82 per serve

(at time of publication)

Ingredients

2 x 400g cans lentils, drained, rinsed
250g punnet cherry tomatoes, halved or quartered
1 large bunch flat-leaf parsley, stems removed
1 lemon, zest and juice
oil spray
500g lamb leg steaks
8 tablespoons low-fat Greek-style yoghurt
freshly ground black pepper

Instructions

1 Combine lentils, tomatoes, parsley, lemon zest and juice.

2 Heat a barbecue hotplate to a medium heat. Spray steaks with oil and cook for 2-3 minutes or until browned. Turn over to cook other side for 2 minutes for medium-rare or until cooked to your liking. Transfer steaks to a plate. Cover and stand for 5 minutes.

3 Thinly slice meat and toss through lentil salad. Serve with a dollop of yoghurt and pepper, to taste.

Nutrition Info (per serve)

Kilojoules 1460kJ

Calories 347cal

Protein 36g

Total fat 13g

–Saturated fat 5g

Carbohydrates 25g

–Sugars 4g

Dietary fibre 7g

Sodium 500mg

Calcium 140mg

Iron 6.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.