Homes & Property

Lamb cutlets with lentil and feta salad

Easy | Prep. 5 minutes | Cook 15 minutes | serves 4

Ingredients

300g frozen peas
2 x 410g cans green lentils, rinsed and drained
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint, roughly chopped
200g pack reduced-fat feta, crumbled
8 lamb cutlets
1 tsp olive oil

Method

1. Cook peas in boiling water for three to four minutes until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.

2. Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for four minutes on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets.

Per serving

716 calories, protein 52g, carbohydrate 33g, fat 43g, saturated fat 22g, fibre 7g, sugar 12g, salt 3.38g



Published: 04 April 2008
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