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Lamb cutlets with lentil & feta salad
Wednesday, 07 December 2016 - 9:50 | Views - 585
Ingredients
300g frozen pea
2 x 410g/14oz cans green lentil rinsed and drained
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint roughly chopped
200g pack reduced-fat feta cheese, crumbled
8 lamb cutlet
1 tsp olive oil
Prep: 5 MINS
Cook: 15 MINS
Method
1)Cook peas in boiling water for 3-4 mins until just tender, then drain.
300g frozen pea
2 x 410g/14oz cans green lentil rinsed and drained
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint roughly chopped
200g pack reduced-fat feta cheese, crumbled
8 lamb cutlet
1 tsp olive oil
Prep: 5 MINS
Cook: 15 MINS
Method
1)Cook peas in boiling water for 3-4 mins until just tender, then drain.
Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
2)Heat a griddle pan, brush the cutlets with a little oil and season.
2)Heat a griddle pan, brush the cutlets with a little oil and season.
Cook in the hot pan for 4 mins on each side until browned and the middle is pink.
Divide the salad between four bowls, then top with a couple of cutlets per person
Divide the salad between four bowls, then top with a couple of cutlets per person
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