Lamb & Lentil Salad - cooking recipe

Ingredients

1 1/2 cups French green lentils
1 2/3 lbs lamb fillet
1 tbsp olive oil
2 tsp ground cumin
12 oz baby green beans, trimmed
1 None red onion, thinly sliced
1 cup walnuts, toasted and coarsely chopped
1 cup firly packed flat-leaf parsley leaves
7 oz feta cheese, crumbled
None None FOR THE POMEGRANATE DRESSING
1/3 cup olive oil
2 tbsp lemon juice
1 tbsp pomegranate molasses
2 tsp brown sugar

Preparation

Cook lentils in a large saucepan of boiling water for 15 mins or until tender; drain.
Meanwhile, for the pomegranate dressing, whisk all ingredients in a small bowl.
Combine lentils with half the dressing in a large bowl. Combine oil and cumin in a small bowl.
Cook lamb on a heated oiled grill pan (or on the grill), brushing frequently with cumin mixture, for 4 mins each side or until cooked to desired doneness. Remove from heat. Let stand, loosely covered with foil, for 5 mins, then thickly slice.
Boil, steam or microwave green beans until tender; drain. Refresh under cold water and drain again.
Add beans to lentils with onion, nuts, parsley, feta and remaining dressing; toss gently to combine. Serve lentil salad topped with lamb.