Lamb, lentil and tomato salad
- 2 cans lentils (drained and rinsed)
- 250g cherry tomatoes (quartered)
- 1 bunch parsley (leaves picked)
- 200g green beans (blanched, ends trimmed, halved)
- 1 medium red capsicum (diced)
- 1 tablespoon extra virgin olive oil
- 1 lemon (rind grated, and juiced)
- ground black pepper (to taste)
- extra virgin olive oil spray
- 400g lamb backstraps
- 1 cup Greek or natural yoghurt
- 2 tablespoons sunflower seeds (toasted)
- mint leaves (for garnish)
- 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.
- 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.
- 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: https://www.dairy.com.au/recipes.