Warm Lamb Lentil Summer Salad
Summer or winter, this salad makes a quick and delicious meal.
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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