Ingredients
Pomegranate dressing
Method
1.Cook lentils in a large saucepan of boiling water for 15 minutes or until tender; drain.
2.Meanwhile, to make pomegranate dressing, place ingredients in a screw-top jar, season to taste. Shake well.
3.In a large bowl, combine lentils with half the dressing. In a small bowl, combine oil and cumin.
4.Cook lamb on a heated oiled chargrill plate (barbecue or grill), brushing frequently with cumin mixture, for 4 minutes each side or until cooked as desired. Remove from heat, cover loosely with foil and rest for 5 minutes. Slice thickly.
5.Boil, steam or microwave beans until tender; drain. Refresh under cold water and drain again.
6.Add beans to lentils with onion, nuts, parsley, fetta and remaining dressing; toss gently to combine. Serve lentil salad topped with lamb.
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