Ottoman Delight Lamb & Lentil Salad

Main Ingredient: Lamb

Ingredients:

• 500 grams of lamb loin (fat trimmed)
• 1 can of green lentils
• 150g of cherry tomatoes
• 1 bunch of curly kale, chopped
• 2 red onions, thinly sliced
• 1 bunch of fresh parsley, chopped
• Juice of one lemon
• 3 tablespoons of olive oil
• Salt & Pepper to taste

Calories: 450

Protein: 37g

Fat: 22g

Carbs: 23g

Cooking Instructions:

1. Preheat your grill on high. Season the lamb with salt, pepper, and 1 tablespoon of the olive oil. Grill the lamb for 10 minutes on each side until well browned and cooked to your liking. Let the lamb rest for a few minutes before you thinly slice it.
2. While your lamb is resting, heat 1 tablespoon of olive oil in a frying pan. Add the red onions and cook until softened and caramelized.
3. In a large bowl, combine the cooked onions, drained lentils, cherry tomatoes, chopped kale and parsley. Drizzle the salad with the remaining olive oil and squeeze the juice of a whole lemon over top. Mix the salad well, ensuring all ingredients are coated in the oil and lemon juice.
4. Add the thinly sliced lamb into the salad and season once again with salt and pepper if needed. Give the salad another good toss to distribute the lamb through the mixture.

Plating:

Lay a generous serving of the salad on a flat, large white plate, ensuring a balance of all components – kale, lentils, lamb, and onions. Garnish the borders with scattered cherry tomatoes and parsley for a splash of color. Place the lamb slices neatly on top. The plate should exude vibrancy with its varied ingredients and warm, hearty feel. Drizzle with a bit of oil, and finish off with a sprinkle of fresh parsley to keep the meal fresh and exciting.