Lamb and lentil salad

Say goodbye to boring salads with this hearty lamb and lentil favourite.

  • 40 mins cooking
  • Serves 6
  • Print
As the weather cools we turn to heartier dishes, but with the sun still out some days and a littl warmth in the air you may not want all carb-rich and stews just yet. To find some balance between these hearty salads full of flavour and seasonal favourites. Salads aren't limited to dry, raw veggies. If you use the right ingredients, salads can be packed full of flavour, super filling and warming.
This warming salad is packed with lovely fresh green beans and parsley as well as hearty ingredents like lamb backstrap, lentils and fetta. Finish it off wth a zingy pomegranate dressing to delight the family or dinner guests.
This salad wll work just as well as a warming side dish at a barbecue or garden party as it does a hearty main meal. Get your five a day and fill you up at the same time. Hearty and healthy and absolutely packed with flavour.
Looking for more warm salads?


Lamb and lentil salad
  • 1 1/2 cup (300g) french-style green lentils
  • 750 gram lamb backstraps
  • 1 tablespoon olive oil
  • 2 teaspoon ground cumin
  • 350 gram baby green beans, trimmed
  • 1 (100g) red onion, thinly sliced
  • 1 cup (110g) coarsely chopped roasted walnuts
  • 2 cup firmly packed flat-leaf parsley leaves
  • 200 gram feta, crumbled
Pomegranate dressing
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 2 teaspoon brown sugar


Lamb & lentil salad
  • 1
    Cook lentils in a large saucepan of boiling water for 15 minutes or until tender; drain.
  • 2
    Meanwhile, to make pomegranate dressing, place ingredients in a screw-top jar, season to taste. Shake well.
  • 3
    In a large bowl, combine lentils with half the dressing. In a small bowl, combine oil and cumin.
  • 4
    Cook lamb on a heated oiled chargrill plate (barbecue or grill), brushing frequently with cumin mixture, for 4 minutes each side or until cooked as desired. Remove from heat, cover loosely with foil and rest for 5 minutes. Slice thickly.
  • 5
    Boil, steam or microwave beans until tender; drain. Refresh under cold water and drain again.
  • 6
    Add beans to lentils with onion, nuts, parsley, fetta and remaining dressing; toss gently to combine. Serve lentil salad topped with lamb.

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