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Ingredients

For the salad

Method

  • STEP 1

    Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.

  • STEP 2

    Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.

RECIPE TIPS
TIP

You can use chickpeas instead of lentils, if you like, or serve the lamb with 300g couscous, soaked in 400ml just-boiled stock, for about 10 mins until tender.

MAKING IT WITH CHICKEN

For a quick packed lunch, make the salad as above, adding a handful pitted black olives and a 200g pack roast chicken breasts, torn into pieces.

Recipe from Good Food magazine, November 2007

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A star rating of 4.8 out of 5.5 ratings
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