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Cumin Lamb and Lentil Salad

Serves:
Serves4

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This simple lamb and lentil salad is perfect for your spring menus. Invest the time in cooking your own lentils—the result is superior to any tinned version you might be tempted to use. The rest is simple: some cool cucumber, some baby spinach and finish it off with a dollop of fiery harissa yoghurt. Serve with crusty bread and wedges of lemon.

Ingredients

400g lamb fillets, sinew removed
2 tbsp cumin
Harissa (see note)
Olive oil
1 cup French-style lentils
500ml vegetable stock
4 tbsp red-wine vinegar
¼ cup extra-virgin olive oil
100g baby spinach
1 telegraph cucumber, peeled, deseeded and sliced diagonally in ½cm pieces
¾ cup Greek-style yoghurt
1 bunch mint, washed and picked
To serve:
Crusty bread
1 lemon, cut into wedges

Method

Grill lamb until medium-rare. Mix salad ingredients, and serve with bread, lemon and a dollop of yoghurt on the side.

Notes

DID YOU KNOW?
Harissa is a fiery red-pepper paste used in Middle Eastern cooking. It’s available in delicatessens, gourmet greengrocers, Middle Eastern food stores and some large supermarkets, often near the deli section.

Author:
Stylist:
ANNETTE FORREST
Photographer:
BEN DEARNLEY
Rating:
(1)

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