Ingredients:

• 1 cup (200g) dried greed (puy) lentils  *(see tip)

• 2 ½ cups (300g) fresh or frozen peas

• 2 Tbsp. white wine vinegar

• 2 tsp caster sugar

• ½ cup chopped mint

• 200g reduced-fat fetta, crumbled

• 12 French-trimmed lamb cutlets

• 1 tsp olive oil

Preparation:

1. Cook lentils in a medium saucepan of boiling water for 25 mins, until just tender, adding peas for final 3 mins of cooking time. Drain and refresh under cold water. Place lentil mixture in a bowl. Add vinegar, sugar and mint and stir to combine. Crumble over feta.

2. Meanwhile preheat a chargrill on high. Brush lamb with oil and cook for 2 mins each side for medium-rare, or until cooked to your liking. Transfer to a plate. Season, cover with foil and rest for 5 mins.

3. Spoon lentil and feta salad into serving plates. Top with lamb and serve.

*TIP: Dried green lentils are available at delicatessens. Use brown lentils, if you prefer.