Lamb, lentil and tomato salad


Prep time5 minutes
Meal categoryLunch Dinner Salad
Recipe sourceDairy Australia




2Canlentils (drained and rinsed)
250Gramcherry tomatoes (quartered)
1Bunchparsley (leaves picked)
200Gramgreen beans (blanched, ends trimmed, halved)
1 medium red capsicum (diced)
1Tablespoonextra virgin olive oil
1 lemon (rind grated, and juiced)
  ground black pepper (to taste)
  extra virgin olive oil spray
400Gramlamb backstraps
1CupGreek or natural yoghurt
2Tablespoonsunflower seeds (toasted)
  mint leaves (for garnish)


  1. In a bowl combine lentils, tomatoes, parsley and green beans. Season salad with lemon juice, rind, olive oil and freshly cracked black pepper. Add sunflower seeds and mix through.
  2. Spray lamb back-straps with olive oil spray. On a hot non-stick pan or grill cook lamb for approximately 2 minutes on each side (or to your liking). Transfer to a plate to rest for 5 minutes before slicing.
  3. Serve salad topped with sliced lamb, yoghurt and mint leaves as garnish.



  • Lentils are low GI and high in fibre. Foods that are low GI provide longer lasting energy, keeping you feeling fuller for longer.
  • This salad is a great easy base to change up your protein source. For example try kangaroo steaks, tuna or salmon.


Recipe reproduced with permission from Dairy Australia. For more great recipes visit:

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