Lamb cutlets with lentil & feta salad

• frozen pea↗300g g
• cans green lentil↗2 x 410g/14oz

  rinsed and drained

• white wine vinegar↗4 tbsp tbsp
• caster sugar↗2 tbsp tbsp
• mint↗1 small bunch

  roughly chopped

• pack reduced-fat feta cheese↗200g g

  crumbled

• lamb cutlets↗8
• olive oil↗1 tsp tsp

Step-by-step instructions

1. 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. 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. Divide the salad between four bowls, then top with a couple of cutlets per person.