It's time to rethink your salad goals, because it doesn't take much to send a bowl of chopped vegetables into the realm of deliciousness – all you need are a few exciting ingredients. So, to our sweet beet and lentil salad, we've added gently spiced, tender lamb, creamy feta and a tangy pomegranate dressing. Next level accessed!
Drain and rinse lentils. Slice beetroots into rounds. Slice cucumber into rounds. Rinse and separate lettuce leaves. Pick mint leaves from their stems and roughly chop.
Place lamb and Seventh Heaven Spice Blend in a bowl with 2 teaspoons olive oil and a pinch of salt and pepper and toss to combine. Set aside until ready to cook.
Place pomegranate molasses, red wine vinegar, remaining oil, salt and pepper in a bowl and mix well to combine.
Heat frypan over medium-high heat. Add lamb and cook for 3 minutes each side for medium-rare or until cooked to your liking. Remove from pan and set aside to rest. While the steak is resting, continue with step 5.
Place cucumber, lentils, beetroot, lettuce, mint and dressing in a bowl and toss well to combine. Season well with salt and pepper.
Divide salad and lamb between bowls. Crumble over feta to serve.