Lamb, lentil and cherry tomato salad

A. Pipers 11a Presentation

Ingredients

2 x 400g cans lentils, drained, rinsed250g punnet cherry tomatoes, halved or

quartered1 large bunch flat-leaf parsley, stems

removed1 lemon, shredded rind and juiceolive oil spray500g lamb leg steakslow-fat Greek-style yoghurt, to serveblack pepper, to season

Instructions

Step 1 Combine lentils, tomatoes, parsley, lemon rind and juice.

Step 2 Heat a barbecue hotplate to a medium heat. Spray steaks with oil and cook for 2-3 minutes, or until browned. Turn and cook other side for 2 minutes for a medium-rare steak, or until cooked to your liking. Transfer steaks to a plate. Cover and stand for 5 minutes.

Step 3 Thinly slice steaks and toss through lentil salad. Serve with a dollop of yoghurt and pepper.

Nutrition Info

Energy:  1430kJ Calories:  342cal Protein:  36g Fat:  12g - saturated:  5g Carbohydrates:  20g - sugars:  4g Dietary Fibre:  7g Sodium:  490mg Calcium:  120mg Iron:  6.5mg