Lamb and lentil salad

Lamb and lentil salad
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

This lamb and lentil salad is packed with fresh ingredients and can be enjoyed in all seasons.


  • 2 lamb leg steaks
  • Extra-virgin olive oil for drizzling
  • 1 lemon
  • 250g pouch Merchant Gourmet Black Beluga Lentils
  • 100g ready-roasted peppers in oil, drained and sliced
  • 100g feta, crumbled
  • Handful of rocket leaves


  1. Preheat the grill to medium-high. Drizzle the lamb steaks with a little oil and season with salt, pepper and the grated zest of the lemon. Cook the lamb under the grill for 2-3 minutes on each side. Remove and set aside for 5 minutes to rest.
  2. Meanwhile, heat the lentils in their pouch for 30 seconds on high in the microwave. Spoon into a bowl and fold through the roasted peppers, feta and rocket leaves.
  3. Slice the rested lamb and fold through. Dress with the juice of half the lemon, a drizzle of extra-virgin olive oil and a little seasoning.
  4. Serve with crusty bread.


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