Lamb, lentil and cherry tomato salad

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 15 mins

Ingredients

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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
spray oil
500g lamb leg steaks
8 tablespoons low-fat Greek-style yoghurt
freshly ground black pepper

Instructions

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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.

Variations

Spoon lentil salad onto plates then top with sliced beef.
Make it gluten free: Check Greek yoghurt is gluten free.

Nutrition Info (per serve)

Calories 347 cal

Kilojoules 1460 kJ

Protein 36 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 7 g

Sodium 500 mg

Calcium 140 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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