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.