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Lamb and French puy lentil salad with flatbread

High protein lamb salad

3 - 4

Serves

20 mins

Prep Time

40 mins

Cook Time

Silver Fern Farms

Recipe author

Silver Fern Farms

A Middle Eastern-inspired light and zingy main meal or lunch. This simple yet satisfying salad recipe sees tender lamb loin fillets served alongside filling puy lentils, a sharp pomegranate vinaigrette, and tangy greek Yoghurt. Serve with warm grilled flatbreads and you're onto a winner. Delicious!

This recipe is courtesy of www.silverfernfarms.com

A Middle Eastern-inspired light and zingy main meal or lunch. This simple yet satisfying salad recipe sees tender lamb loin fillets served alongside filling puy lentils, a sharp pomegranate vinaigrette, and tangy greek Yoghurt. Serve with warm grilled flatbreads and you're onto a winner. Delicious!

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High Iron

High Protein

High Fibre

Ingredients

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1 pack (340g) Quality Mark Lamb Loin Fillet

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A sprig flat-leaf parsley

fresh and torn

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10-12 leaves mint leaves

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½ small red onion

thinly sliced

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A handful baby spinach leaves

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A handful salad greens

mixed leaves

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2-3 Tbsp pomegranate arils

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2 Lebanese flatbreads

wholemeal

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sea salt

to serve

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black pepper

to serve

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ground sumac

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to serve

Lentils

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300g French puy lentils

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water

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2 garlic cloves

unpeeled

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a small piece carrots

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stem parsley

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3 Tbsp red wine vinegar

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1 tsp sesame oil

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3 Tbsp soy sauce

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1/4 cup olive oil

Pomegranate vinaigrette

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2 Tbsp pomegranate molasses

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1 Tbsp red wine vinegar

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1 Tbsp Dijon mustard

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honey

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to drizzle

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1/3 cup olive oil

Greek Yoghurt

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1 cup Greek style yoghurt

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half garlic clove

crushed

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1 tsp lemon juice

Method

For the Prep

For the Lamb

To Serve

1

Prepare the Greek Yoghurt first. In a small bowl, stir together the yoghurt, garlic, lemon juice, and season with salt and pepper. Check seasoning and add more lemon juice or salt as needed, then store in refrigerator until required.

2

Rinse the lentils well. Add to a pot with enough water to cover completely, also adding the two garlic cloves, parsley root and piece of carrot for sweetness and flavour. Simmer over medium heat until the lentils are al dente – around 18-20 mins.

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Start Timer

3

Drain, remove the parsley, carrot, set the garlic aside, and dress lentils with ¼ cup olive oil, sesame oil, red wine vinegar, soy sauce and salt and pepper whilst still warm.

4

Stir to combine and set aside to cool. Check seasoning prior to serving, you may need a little more salt or some sourness from an extra dash of vinegar.

Nutrition Information per Serving (391g)

This nutrition analysis is based on 4 serves. To lower sodium use a reduced salt soy sauce.

Energy

3168kJ (757 kcal)

Protein

45.9g

Total Fat

28.9g

Saturated Fat

8.6g

Carbs

70.5g

Dietary Fibre

14.9g

Sodium

1191mg

Iron

8.3mg

Zinc

5.4mg

Vitamin B12

1.2µg