Chargrilled lamb with warm lentil salad
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Time to make:
20 mins, prep 10 mins, cook 10 mins
$6.00 per serve
(at time of publication)
Full ingredients list:
- 450g lean lamb leg steaks, trimmed
- 2 teaspoons oil
- 3 tablespoons red wine vinegar
- 300g asparagus, halved
- 1 punnet cherry tomatoes
- 300g brown lentils, rinsed, drained (3/4 of a 400g can)
- 150ml fat-free salad dressing
- 100g reduced-fat feta
- 4 cups rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat a barbecue or chargrill pan to medium-high. Rub lamb with oil and vinegar. Season to taste.
Step 2 Cook lamb until lightly charred on each side (about 3–4 minutes for medium), turning once. Set aside for 5 minutes.
Step 3 Meanwhile, spray a frying pan with oil and cook asparagus and tomatoes for 2–3 minutes over medium heat, until warm.
Step 4 Place lentils into a large bowl. Add dressing, asparagus and tomatoes. Toss lightly. Slice lamb and serve over lentils. Sprinkle with feta and serve with rocket.
Use salmon instead of lamb and replace the oil and vinegar with 2 teaspoons pesto. Sprinkle with fresh dill before serving.
About this recipe
First published: February 2011