Throw together a delicious summer meal in less than 30 minutes with this flavoursome apple and lentil salad topped with juicy lamb cutlets.
- Heat a large non-stick frying pan over medium-high heat. Season the lamb and cook, in 2 batches, for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Add the sugar and 1/4 cup (60ml) of the balsamic glaze to the pan and cook for 30 secs or until simmering. Return the lamb to the pan and turn to coat in the sauce. Remove from heat. Set aside for 5 mins to rest.
- Meanwhile, combine the lentils, apple, celery, rocket and pepitas in a large bowl.
- Arrange the salad on a serving platter. Sprinkle with blue cheese and drizzle with the remaining balsamic glaze. Top with the lamb.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set