Servings=4, Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Moderate
Ingredients
400 g trimmed lamb steak, (or backstrap), fat trimmed 2 tsp ground cumin
780 g canned lentils, rinsed, drained, (2 x 400g cans) 1/2 medium red onion, finely chopped
1 medium green capsicum, finely chopped 75 g sun-dried tomatoes in oil, drained
2 tsp fresh basil, finely chopped
2 tbs vinegar, red wine
1/2 cup(s) rocket leaves, to serve
Instructions
1. Heat a barbecue or chargrill over medium-high heat. Lightly spray lamb with oil and sprinkle with cumin seeds. Cook lamb for 3–4 minutes each side for medium or to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thickly.
2. Meanwhile, combine lentils, onion, capsicum and tomato strips in a bowl. Whisk the basil, vinegar and 2 tablespoons water in a small bowl.
3. Spoon lentil salad onto a serving platter. Top with sliced lamb and wild rocket. Drizzle with dressing and season with freshly ground black pepper. Serve.