Lamb Cutlets With Lentil & Feta Salad
This vibrant and delicious salad brings together the sweetness of peas, the earthiness of lentils, and the tang of feta. Tossed in a vibrant vinaigrette with fresh mint, this hearty salad is the perfect bed for succulent griddle-seared lamb cutlets. Enjoy a balanced meal that's bursting with flavors and textures in every bite.
— Constant Cookbook
Ingredients
- 300g frozen peas
- 2 x 410g/14oz cans green lentil , rinsed and drained
- 4 tbsp white wine vinegar
- 2 tbsp caster sugar
- 1 small bunch mint , roughly chopped
- 200g pack reduced-fat feta cheese , crumbled
- 8 lamb cutlets
- 1 tsp olive oil
Instructions
- Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
- Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 716 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 3.38 milligram of sodium
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