Lamb, lentil and cherry tomato salad A. Pipers 11a Presentation

Ingredients 2 x 400g cans lentils, drained, rinsed 250g punnet cherry tomatoes, halved or quartered 1 large bunch flat-leaf parsley, stems removed 1 lemon, shredded rind and juice olive oil spray 500g lamb leg steaks low-fat Greek-style yoghurt, to serve black pepper, to season

Instructions Step 1 Combine lentils, tomatoes, parsley, lemon rind and juice. Step 2 Heat a barbecue hotplate to a medium heat. Spray steaks with oil and cook for 2-3 minutes, or until browned. Turn and cook other side for 2 minutes for a medium-rare steak, or until cooked to your liking. Transfer steaks to a plate. Cover and stand for 5 minutes. Step 3 Thinly slice steaks and toss through lentil salad. Serve with a dollop of yoghurt and pepper.

Nutrition Info Energy: 1430kJ Calories: 342cal Protein: 36g Fat: 12g - saturated: 5g Carbohydrates: 20g - sugars: 4g Dietary Fibre: 7g Sodium: 490mg Calcium: 120mg Iron: 6.5mg