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Lamb, lentil and mint salad

Low in calories and high in protein, this warm salad gives you a whopping 4 of your five-a-day!

Serves 4

Prep Time 15 min

Cooking Time 25 min

Ingredients

  • 3 carrots, diced
  • 350g skin-on butternut squash or courgettes, cut into 2cm chunks
  • 2 red peppers, cut into chunks
  • Cooking oil spray
  • 2 x 400g cans lentils in water, drained
  • 100g reduced-fat feta, crumbled
  • 25g bunch fresh mint, leaves torn
  • 2tbsp lemon juice
  • 1 garlic clove, crushed
  • 70g rocket
  • 400g lean lamb leg steaks

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7. Put the carrots, squash or courgettes and peppers in a roasting tin and spray with oil. Roast for 25 min or until tender.
  2. Meanwhile, combine the lentils, feta, mint, lemon juice, garlic and rocket in a large bowl. Set aside.
  3. When around 10 min of the veg cooking time remains, spray a non-stick frying pan with oil and heat over a high heat. Cook the lamb, turning, for 3–5 min for medium-rare, or until cooked to your liking. Transfer to a plate and cover with foil, then rest for 5 min.
  4. Add the roasted veg to the lentil mixture and stir gently to combine. Slice the lamb thickly, then divide everything among 4 plates, pour over any resting meat juices, and serve straightaway.

Nutrition per serving

Read more on how we calculate nutrition.
388kcal 35g 13.2g 6.7g 14.1g 13.8g 1.4g 248mg 33.7g 7.8mg

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