For a light and lovely lunch try this barbecued lamb with lentil salad.
- In a bowl, combine olive oil, garlic, oregano and lemon zest. Add lamb fillets, turning to coat. Marinate for at least 30 mins.
- To make the dressing: In a bowl, whisk together yoghurt and lemon juice. Season to taste.
- Preheat a char-grill or barbecue on high. Char-grill (or pan-fry) lamb fillets for 3-5 mins, turning once, until just cooked. Remove from heat, cover and keep warm.
- To make the lentil salad: Heat olive oil in a frying pan on medium. Add spice and cook for 30 seconds, until aromatic. Stir in lentils and heat for 1-2 mins to warm through. Add tomatoes, spinach and lemon juice, tossing for 1 min, until spinach wilts.
- Serve lamb sliced on a bed of salad. Drizzle with dressing.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set