Warm Lamb Lentil Summer Salad

Name: Warm Lamb Lentil Summer Salad
Yield: 4
Ingredients: 1/4 cup HP Sauce</>; 1 Tbsp freshly chopped thyme or 1 tsp dried thyme; 2 large oranges; 3 tsp olive oil; 500 g trimmed lamb leg steaks, cut into 1cm wide strips; 200 g fresh green beans; 1 capsicum, sliced; 2 courgettes, trimmed and sliced; 1 tsp minced garlic; 1 small red onion, peeled and sliced

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

Suitable for:: 4
Serves:: 4

Ingredients

1/4 cup HP Sauce</>

1 Tbsp freshly chopped thyme or 1 tsp dried thyme

2 large oranges

3 tsp olive oil

500 g trimmed lamb leg steaks, cut into 1cm wide strips

200 g fresh green beans

1 capsicum, sliced

2 courgettes, trimmed and sliced

1 tsp minced garlic

1 small red onion, peeled and sliced

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.

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Warm Lamb Lentil Summer Salad