This lamb and lentil salad is a hearty salad full of flavour and seasonal favourites. It also strikes the perfect balance between being too light, or carb-rich, so satiety is guaranteed without the risk of the meal being too overwhelming.
- 1½ cups (300 g) French-style green lentils
- 750 g lamb backstraps
- 1 tbsp olive oil
- 2 tsps ground cumin
- 350 g baby green beans, trimmed
- 1 (100 g) red onion, thinly sliced
- 1 cup (110 g) coarsely chopped roasted walnuts
- 2 cups firmly packed flat-leaf parsley leaves
- 200 g feta, crumbled
- ⅓ cup (80 ml) olive oil
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 2 tsps brown sugar
Cook lentils in a large saucepan of boiling water for 15 mins or until tender; drain.
Meanwhile, to make pomegranate dressing, place ingredients in a screw-top jar, season to taste. Shake well.
In a large bowl, combine lentils with half the dressing. In a small bowl, combine oil and cumin.
Cook lamb on a heated oiled chargrill plate (barbecue or grill), brushing frequently with cumin mixture, for 4 mins each side or until cooked as desired. Remove from heat, cover loosely with foil and rest for 5 mins. Slice thickly.
Boil, steam or microwave beans until tender; drain. Refresh under cold water and drain again.
Add beans to lentils with onion, nuts, parsley, fetta and remaining dressing; toss gently to combine. Serve lentil salad topped with lamb.