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For the salad

Nutrition: per serving

  • kcal541
  • fat41g
  • saturates17g
  • carbs14g
  • sugars3g
  • fibre4g
  • protein31g
  • salt2.03g
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Method

  • step 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.

  • step 2

    Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.

RECIPE TIPS
TIP

You can use chickpeas instead of lentils, if you like, or serve the lamb with 300g couscous, soaked in 400ml just-boiled stock, for about 10 mins until tender.

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.

Recipe from Good Food magazine, November 2007

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

natalyy

A star rating of 5 out of 5.

The salad is delicious!

jaqui_sampson

A star rating of 5 out of 5.

Delicious recipe - and SO simple to prepare! Hubby was dubious about the lentils, but really enjoyed them in the end. This will no doubt become a regular in our household.

19tothedozen

A star rating of 5 out of 5.

Tried the recipe with couscous instead of lentils in the salad...was a huge success!

lovemushrooms

A star rating of 4 out of 5.

Hi, thanks for posting this. Had the dish today and thought it was wonderful... it put lentils in a whole new light. Very fresh and tasty, also really really (can't stress it enough) really straight forward to prepare. Went without the houmous for the lamb, just a bit of seasoning and cooked it…

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