Lamb and Lentil Salad

Jenny Smith
Jenny Smith

Prep: 15min

Cook: 15min

Total: 30min

Yield: 2 servings

Dish: Salad

Cuisine: Salad

Ingredients

  • Half a bag of mixed lettuce or other lettuce
  • 2 sprigs of spring onion
  • 200g Haloumi cheese
  • 1 tin of brown lentils
  • 2 courgettes
  • 3 figs (optional)
  • Half cucumber (optional)
  • 2 lamb loins
Dressing
  • Handful mint
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • 2 tbsp olive oil

Method

  1. Cook lamb: brown each side for 1 minute on medium heat then transfer into the oven to bake for 5-10 minutes until tender and how you like it
  2. Meanwhile lay out lettuce leaves and add freshly chopped spring onion and grated courgettes (figs and/or cucumber)
  3. Rinse lentils and spread over the salad
  4. Fry haloumi in a little oil, slice into small squares and add to the salad
  5. Prepare dressing. Finely chop mint and add to a small sauce pan with water and balsamic vinegar and heat for 5 minutes. Remove from heat and add olive oil to make a mixture 2/3 olive oil and 1/3 mint vinegar. Whisk until it emulsifies into a creamy dressing
  6. Slice lamb, lay out over the salad and pour dressing over top. Done!

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Keywords: Lamb and Lentil Salad, Lamb, Lentil, Salad