Serves 4
300g frozen peas
500g Puy lentils, cooked
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
1. 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.
2. 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 two cutlets each.