As a warming side dish, or as part of a satisfying main meal.
Serves 6
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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.

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