Lamb with warm lentil salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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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

Instructions

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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.

Nutrition Info (per serve)

Calories 306 cal

Kilojoules 1280 kJ

Protein 29 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 3 g

Sodium 520 mg

Calcium 40 mg

Iron 3.5 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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