Lamb, lentil and tomato salad
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Time to make:
$4.74 per serve
(at time of publication)
Full ingredients list:
- 2 x 400g cans lentils, drained, rinsed
- 250g punnet cherry tomatoes, halved or quartered
- 1 large bunch parsley, leaves picked
- 1 lemon, rind grated, juiced
- olive oil cooking spray
- 500g lamb leg steak
- 80g low-fat Greek-style yoghurt, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine lentils, tomatoes, parsley leaves, lemon rind and lemon juice in a large bowl.
Step 2 Heat a barbecue hotplate on medium heat. Spray steaks with olive oil. Cook steaks for 2-3 minutes or until browned. Turn and cook for 2 minutes for medium-rare, or until cooked to your liking. Transfer steaks to a plate. Cover and stand for 5 minutes. Thinly slice and toss through lentil salad. Serve with a dollop of yoghurt and freshly ground black pepper.
If you prefer, spoon lentil salad onto plates. Top with a steak and yoghurt.
About this recipe
First published: January 2009