Lamb and lentil salad
A warming salad green beans, parsley, lamb backstrap, lentils and fetta. Topped wth a zingy pomegranate dressing to delight dinner guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Grill
- Steamer basket
- Mason jar
- Pastry brush
- Kitchen scale
- Saucepan
- Stove
- Colander
- Mixing bowl
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microwave
- Pot
- Spoon
- Tongs
- Plate
- Serving platter
Ingredients
- 1 1/2 cup (300g) french-style green lentils
- 750 grams lamb backstraps
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 350 grams baby green beans, trimmed
- 1 (100g) red onion, thinly sliced
- 1 cup (110g) coarsely chopped roasted walnuts
- 2 cups firmly packed flat-leaf parsley leaves
- 200 grams feta, crumbled
- Pomegranate dressing
- 1/3 cup (80ml) olive oil
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 2 teaspoons brown sugar
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