Lamb & Lentil Salad

• 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

1. Cook lentils in a large saucepan of boiling water for 15 mins or until tender; drain.
2. Meanwhile, for the pomegranate dressing, whisk all ingredients in a small bowl.
3. Combine lentils with half the dressing in a large bowl. Combine oil and cumin in a small bowl.
4. 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.
5. Boil, steam or microwave green beans until tender; drain. Refresh under cold water and drain again.
6. Add beans to lentils with onion, nuts, parsley, feta and remaining dressing; toss gently to combine. Serve lentil salad topped with lamb.

lamb fillet, olive oil, ground cumin, green beans, red onion, walnuts, parsley, feta cheese, dressing, olive oil, lemon juice, molasses, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/35853 (may not work)