Lamb cutlets with lentil & feta salad

10-30 minutes 20 minutes 4 servings 800 kcal or less couscous cutlets feta feta cheese lamb lamb cutlet lamb cutlets lentil lentils mains mint quick white wine vinegar

N/A

Source

Ingredients

300g frozen pea

2 x 410g/14oz cans green lentil , rinsed and drained

4 tbsp white wine vinegar

2 tbsp caster sugar

1 small bunch mint , roughly chopped

200g pack reduced-fat feta cheese , crumbled

8 lamb cutlets

1 tsp olive oil

Method

Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.

Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.