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Lamb and lentil salad with yoghurt dressing
Lamb and lentil salad with yoghurt dressing
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Prep Time:
8 minutes
Cook Time:
7 minutes
Total Time:
15 minutes
"Boost your energy with a flavorful lamb and lentil salad."
Ingredients:
  • 4 (about 300g) lamb fillets
  • 2 400g cans brown lentils (Edgell brand), rinsed, drained
  • 2 tomatoes, chopped
  • 1 bunch English spinach, ends trimmed, washed, dried, shredded
  • 31.50 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 1 x 150g container LC1 reduced-fat natural yoghurt (Nestle brand)
  • Crusty bread, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat 1 teaspoon of oil. Cook the lamb for 3 minutes on each side for a medium doneness or to your preference. Place the lamb on a plate, loosely cover with foil to keep warm, and let it rest.
  • - Heat the remaining oil in the pan over medium heat until shimmering. - Add the lentils and sauté gently for 1 minute until heated (be gentle, don't mash them). - Introduce the tomatoes, spinach, and 1 tablespoon of lemon juice; toss gently to mix. - Taste and season with salt and pepper as needed.
  • Diagonally slice the lamb and layer it over the lentil mixture on serving plates. Mix the remaining lemon juice with yogurt, season with salt and pepper, then drizzle it over the salads. Serve with crusty bread.

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