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Serves 4

What you need:
300g/10oz frozen peas
3 x 250g pouches cooked Puy lentils
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint, roughly chopped
200g pack reduced-fat feta, crumbled
8 lamb cutlets
1 tsp olive oil

How to prepare:

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 feat 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.
Serve the salad topped with with two cutlets each.

Per serving: 716 kcals, protein 52g, carbs 33g, fat 43g, sat fat 22g, fibre 7g, sugar 12g, salt 3.38g

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