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Warm Lamb and Lentil Salad

1 bag Wright Sprouts Lentils
1⁄4 cup HP sauce
1Tblsp freshly chopped thyme Or 1 tsp dried thyme
2 large oranges
3 tsp Olive Oil
500g trimmed lamb leg steaks, cut into 1cm wide strips
200g green beans
1 capsicum sliced
2 courgettes sliced
1 tsp minced garlic or 2 garlic cloves
1 red onion sliced

Combine HP sauce, thyme, rind & juice of 1 orange, 2 tsp olive oil & thyme. Season with salt & pepper. Mix well.

Set half aside & use half to marinate the strips of lamb for at least 30 mins. Pan fry beans, capsicum, courgettes & garlic until lightly browned with 1 tsp olive oil, until lightly browned, set aside.

Drain marinade from lamb then pan fry for approx 5 mins turning frequently until lightly browned and just cooked. Set aside to rest for several minutes.

In serving bowl toss together the red onion, segmented orange and Wright Sprouts Lentils with warm vegetables, lamb & reserved dressing.

Garnish with parsley leaves and serve with crusty bread rolls.