Nutty orange platter
A deliciously healthy and juicy orange platter, ready in 5 minutes. From Merilees Parker
Hummus-crusted lamb with lentil salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
Skip to ingredients
- 8 lamb cutletsor small chops
- 200g tub hummus
For the salad
- 410g can Puy lentilsrinsed and drained
- 175g roasted peppersfrom a jar, drained and sliced
- 100g bag salad spinach
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
Nutrition: per serving
- kcal541
- fat41g
- saturates17g
- carbs14g
- sugars3g
- fibre4g
- protein31g
- salt2.03g
Method
step 1
Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
step 2
Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.
