Warm Lamb Lentil Summer Salad

Summer or winter this salad makes a quick and delicious meal.

Serves:
Serves 4

Ingredients

  • 1/4 cup HP Sauce
  • 1 Tblsp freshly chopped thyme or 1 tsp dried thyme
  • 2 large oranges
  • 3 tsp olive oil  
  • 500g trimmed lamb leg steaks, cut into 1cm wide strips
  • 200g green beans
  • 1 capsicum, sliced
  • 2 courgettes, trimmed and sliced
  • 1 tsp minced garlic
  • 1 small red onion, peeled and sliced
  • 400g can Craig's Lentils, drained

Method

1. To make dressing; combine HP Sauce , thyme, rind and juice of 1 orange, 2 tsp olive oil and thyme in a screw top jar. Season with pepper, cover and shake well. Set half aside and use half to marinate the strips of lamb for at least 30 minutes.

2. In a non-stick frying pan heat 1 tsp oil and pan-fry the beans, capsicum, courgettes and garlic until lightly browned, set aside. Pan-fry the well drained lamb for about 4-5 minutes, turning frequently until lightly browned and just cooked. Set aside to rest for 3-4 minutes.

3. In a serving bowl toss together the red onion, 1 orange peeled and segmented and Craig’s Lentils with the warm vegetables, lamb and reserved dressing. Garnish with parsley leaves if wished and serve with crusty bread rolls.