Grilled lamb, lentil and eggplant salad

This hearty salad is perfect for the cold season.

Recipe «Grilled lamb, lentil and eggplant salad» presented in category Recipes / Salads, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 300g lamb leg steaks, 1 tbsp Greek seasoning, 1 long red chilli, finely chopped, 2 tbsp olive oil, olive oil cooking spray , 3 baby eggplant, thinly sliced, 1 baby cos lettuce, trimmed, leaves torn, 1/2 x 400g can lentils, drained, rinsed , 1 Lebanese cucumber, cut into ribbons, 1 tbsp lemon juice, 70g low-fat feta, crumbled.

Ingredients:

• 300g lamb leg steaks 
• 1 tbsp Greek seasoning 
• 1 long red chilli, finely chopped 
• 2 tbsp olive oil 
• olive oil cooking spray 
• 3 baby eggplant, thinly sliced 
• 1 baby cos lettuce, trimmed, leaves torn 
• 1/2 x 400g can lentils, drained, rinsed 
• 1 Lebanese cucumber, cut into ribbons 
• 1 tbsp lemon juice 
• 70g low-fat feta, crumbled 

Instructions

1. Place lamb, seasoning, chilli and half the oil in a glass or ceramic dish. Toss to coat. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat.
2. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice. Cook both sides of eggplant for 1 to 2 minutes or until tender and browned.
3. Place lettuce on a platter. Top with lentils, cucumber, eggplant and lamb. Drizzle with lemon juice and remaining oil. Top with feta. Season with pepper. Serve.