Leftover lamb and lentil salad
Protein loaded salad
Serves
4
Prep Time
10 mins
Cook Time
20 mins
This lamb and lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Leftover roast lamb works well alongside this colourful red lentil salad (or cook up some fresh lamb rump). Use vegetables that are in season to keep the cost down - the salad vegetables can easily be swapped out for other vegetables you have on hand.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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ShareIngredients
400g leftover roast Quality Mark lambi
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
3 tomatoes
1/2 cucumberi
1/3 cup parsley
chopped1/3 cup mint leaves
chopped1/2 tsp ground cumin
1 red onion
choppedjuice and grated zest of 1 lemon
1/3 tsp black pepper
Method
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.
Drain and place in cold water.
Dice all vegetables and place in a bowl.
Add lentils and chopped parsley and mint.
Season with cumin, pepper, lemon zest and juice.
Stir to combine.
Serve leftover cooked roast lamb meat alongside the lentil salad.
Optional: Serve this dish with grilled lime and extra salad greens.
Heat a frying pan with a splash of oil over a high heat.
Cook on one side of the lamb until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
Remove from heat and allow to rest, loosely covered with aluminium foil.
Nutrition Information per Serving (447g)
This nutritional analysis is based on using 400g of leftover cooked roast lamb meat.
