Houmous-crusted lamb with lentil salad

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1. Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
2. Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp houmous on top of each cutlet. Grill for another min until the houmous starts to turn golden. Serve with the lentil salad and any extra houmous.

Making it with chicken

For a quick packed lunch, make the salad as above, adding a handful pitted black olives and a 200g pack roast chicken breasts, torn into pieces.

Per serving

541 kcalories, protein 31g, carbohydrate 14g, fat 41 g, saturated fat 17g, fibre 4g, sugar 3g, salt 2.03 g

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Ingredients

• 8 lamb cutlets or small chops
• 200g tub houmous

FOR THE SALAD

• 410g can Puy lentils , rinsed and drained
• 175g roasted peppers from a jar, drained and sliced
• 100g bag salad spinach
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 8 - 10 mins

Ingredients

• 8 lamb cutlets or small chops
• 200g tub houmous

FOR THE SALAD

• 410g can Puy lentils , rinsed and drained
• 175g roasted peppers from a jar, drained and sliced
• 100g bag salad spinach
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard

Per serving

541 kcalories, protein 31g, carbohydrate 14g, fat 41 g, saturated fat 17g, fibre 4g, sugar 3g, salt 2.03 g

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