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Ingredients

12 Coles Australian Lamb Cutlets
2 tablespoons olive oil
300g Coles Bakery Rustic Baguette, cut into 3cm-thick slices
6 yellow squash, thinly sliced
2 x 400g can lentils, rinsed, drained
2 teaspoons curry powder
1 1/2 cup coriander leaves
100g Coles Australian Style Fetta, crumbled

Method

Step 1 Preheat a chargrill plate on high. Combine the lamb cutlets and half the oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 2 Meanwhile, cook the bread on the chargrill for 1 min each side or until lightly charred.
Step 3 Heat the remaining oil in a large saucepan over medium heat. Add the squash and cook, stirring, for 3 mins or until just tender. Add the lentils and curry powder and cook for 1-2 mins or until fragrant and heated through. Remove from heat. Stir in the coriander and fetta.
Step 4 Serve the lamb with the lentil salad and bread.

Lamb with lentil salad

How to make Lamb with lentil salad

Ingredients

Method