Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet


For lentil salad
250g Puy lentils, cooked according to packet instructions and kept warm 
200g feta cheese, crumbled
60g dried cherries
1 small potato, steamed and cubed
100g bacon cubes, fried
150g cherry tomatoes, halved
100g radish, quartered
3-4 spring onions, sliced
handful rucola leaves

For vinaigrette
Glug of olive oil
Glug of raspberry vinegar
Juice of 1/2 lemon
Drizzle of pumpkin seed oil
Drizzle of honey
1 teaspoon mustard

For lamb fillets
2 Lamb fillets
100g olive oil
1 garlic clove, crushed
Mix of herbs, rosemary, thyme, marjoram

Fleur de sel
Fresh cracked black pepper


  1. Marinate the lamb fillets in a marinade made with the 100g olive oil, garlic clove and herbs. Rub in fillets with mixture well and set aside for a few hours.

  2. Season the lamb fillets with fleur de sel and some cracked pepper, then heat a non-stick pan until very hot and smoking. Fry the filets on all sides until nicely browned, then reduce the heat and cook for a further 4-6 minutes or until they have reached the desired degree of cooking. Remove filets from pan and wrap in aluminum foil. Allow to rest for a few minutes before slicing.

  3. In the meantime prepare the salad by tossing together the cooked lentils, dried cherries, steamed potato cubes, bacon, cherry tomatoes, radishes and spring onions gently with a wooden spoon.

  4. Make the vinaigrette by whisking all the ingredients until the mixture is smooth homogeneous and thick. Sprinkle with fleur de sel and cracked pepper to taste.

  5. Pour the vinaigrette over the lentil mixture. Stir gently so that the lentils do not get squishy. Add the rucola leaves, toss quickly and sprinkle with feta cheese.

  6. Slice the lamb fillets and serve with the warm lentil salad.