Peppered lamb with silverbeet & lentil salad
Slices of chargrilled lamb backstrap are divine atop delicious silverbeet and lentil salad drizzled with Greek yoghurt sauce, perfect for a quick lunch that's full of flavour
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.nzwomansweeklyfood.co.nz.
Ingredients
- 300 grams backstrap
- 1 teaspoon olive oil
- 1 teaspoon cracked black pepper
- 2 cloves garlic, crushed
- 200 grams silverbeet leaves, thinly sliced
- 1 cup drained canned lentils, rinsed
- 100 grams cooked beetroot, quartered
- 1/2 cup mint leaves
- 1/3 cup low-fat greek-style yoghurt
- 1 tablespoon lemon juice
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