A satisfying salad with lentils, salad greens and feta topped with sliced lamb backstrap and our Greek dressing
What You'll Need
4lamb back strap fillets
1 tbspground cumin
1Spanish onion, peeled and cut into wedges
1 tbspbrown sugar
1 cupgreen, brown or Puy lentils
1 cupchopped coriander
½ cupmint leaves
¼ cupPraise Greek Dressing
½ cuppine nuts, toasted
½ cuppomegranate seeds
What to Do
Preheat oven to 180°C. Season the lamb fillets with salt, pepper and cumin and put aside. Coat the onion wedges in a little olive oil and place on lined baking tray. Sprinkle brown sugar over the top and roast until tender and caramelised.
In a small pot place cup of lentils in 2 cups of cold water and bring to boil before turning heat down to a low simmer. Cook for 15-20 minutes until lentils are tender. Drain and refresh under cold water.
Heat a large frying pan with a little olive oil and sear the lamb fillets for 3-4 minutes on each side before removing from the heat and covering with foil. Allow to rest for 10 minutes before slicing.
Toss spinach, coriander, mint, lentils, roast onions with Greek dressing. Lay sliced lamb on top and crumble over with feta, pine nuts and pomegranate seeds.