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Lamb, lentil and cherry tomato salad

  • Time to make: 15 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

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
  • spray oil
  • 500g lamb leg steaks
  • 8 tablespoons low-fat Greek-style yoghurt
  • freshly ground black pepper
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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