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

Recipe From What's For Lunch, Honey?


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.

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