Lamb barbecued with spicy lentils, date and feta

  • 8 Lamb steaks
  • Lamb marinade
  • 1 Tablespoon of chopped parsley
  • 1 Tablespoon of chopped mint
  • 1 Tablespoon of chopped rosemary
  • 1 Large clove of garlic finely chopped
  • 1 Tablespoon of honey
  • 2 Tablespoons of red wine vinegar
  • 2 Tablespoons of water
  • Juice of 1 lemon
  • 100ml olive oil
  • Sprinkle of salt or truffle salt
  • Spicy lentils
  • 100g Puy lentils
  • 1 Tablespoon of fresh ginger finely chopped
  • 1 Red chilli deseeded and finely chopped
  • 1/2 Small red onion finely chopped
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon ground coriander
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon light soya sauce
  • 1 Tablespoon water
  • 1/2 Tablespoon ketchup
  • 1 Tablespoon sweet chilli sauce
  • 1 Tablespoon olive oil
  • Salad
  • 1/2 Cup of dates or semi dried dates
  • 1/2 Cup of chopped up best quality feta cheese
  • 1/2 Cup of baby tomatoes quartered
  • 1 Tablespoon finely chopped spring onions
  • 1 Small bag of rocket leaves or baby salad leaves
  • 1 Handful of basil leaves
  • Dressing
  • 1 Tablespoon best cider vinegar
  • 1 Tablespoon runny honey
  • 2 Tablespoons olive oil
  • Mix the marinade together and cover the lamb steak. Leave for at least an hour before BBQing.
  • For the lentils
  • Soak the lentils - follow the packet instructions (some don't need to be soaked)
  • Bring the lentils to the boil in a pan of water and cook for 15 minutes
  • Drain and rinse the lentils under cold water.
  • Put the ginger, chilli, onion, cumin, coriander, balsamic vinegar, soya sauce in a pan and simmer gently for 5 minutes with the lid on.
  • Remove from the heat. Add the ketchup, sweet chilli sauce and olive oil.
  • Pour the lentils into the pan mix.
  • Leave to cool.
  • For the salad
  • Mix the dressing together in a small jug.
  • If the dates are semi-dried add them to the dressing and leave for 10 minutes.
  • Put the lentils in the middle of a service plate. Put the lamb on top.
  • Place the salad leaves around the edge of the plate. Mix all the other salad ingredients with the dressing and then spoon over the leaves.
  • Season with salt and pepper and serve.