Lamb and lentil salad | Women's Weekly Food
A warming salad green beans, parsley, lamb backstrap, lentils and fetta. Topped wth a zingy pomegranate dressing to delight dinner guests.
Ingredients
- 1 1/2 cup (300g) french-style green lentils
- 750 gram lamb backstraps
- 1 tablespoon olive oil
- 2 teaspoon ground cumin
- 350 gram baby green beans, trimmed
- 1 (100g) red onion, thinly sliced
- 1 cup (110g) coarsely chopped roasted walnuts
- 2 cup firmly packed flat-leaf parsley leaves
- 200 gram feta, crumbled
- Pomegranate dressing
- 1/3 cup (80ml) olive oil
- 2 tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 2 teaspoon brown sugar
More Like This
Peppered lamb with silverbeet & lentil salad
nzwomansweeklyfood.co.nz
Lamb and lentil salad recipe | delicious. magazine
deliciousmagazine.co.uk
Gremolata lamb salad | Women's Weekly Food
womensweeklyfood.com.au
Lamb with warm lentil salad | Recipe Cart | Recipe Cart
getrecipecart.com
Warm lentil and lamb salad recipe | delicious. magazine
deliciousmagazine.co.uk
Spiced lamb with rice and lentils | Women's Weekly Food
womensweeklyfood.com.au
Warm Lentil Salad | Wellspent Market |
wellspentmarket.com
Lamb & Lentil Salad - Grains & Legumes Nutrition Council
new.glnc.org.au