Lamb and French puy lentil salad with flatbread
High protein lamb salad
3 - 4
Serves
20 mins
Prep Time
40 mins
Cook Time
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!
Rate this recipe
Share
Ingredients
1 pack (340g) Quality Mark Lamb Loin Fillet
i
A sprig flat-leaf parsley
fresh and torn
10-12 leaves mint leaves
½ small red onion
thinly sliced
A handful baby spinach leaves
A handful salad greens
mixed leaves
2-3 Tbsp pomegranate arils
2 Lebanese flatbreads
wholemeal
sea salt
to serve
black pepper
to serve
ground sumac
i
to serve
Lentils
300g French puy lentils
water
2 garlic cloves
unpeeled
a small piece carrots
stem parsley
3 Tbsp red wine vinegar
1 tsp sesame oil
3 Tbsp soy sauce
i
1/4 cup olive oil
Pomegranate vinaigrette
2 Tbsp pomegranate molasses
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
honey
i
to drizzle
1/3 cup olive oil
Greek Yoghurt
1 cup Greek style yoghurt
half garlic clove
crushed
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.
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
