Light & Easy

Tender lamb with black lentils, roast tomatoes, mint and parsley

This dish can be prepped ahead, then simply cook the lamb just before serving. Delicious with meltingly tender slices of pink lamb, however, the lentil vegetable base goes just as well with other meats, such as chicken breasts and fish fillets. For a veggie version, griddle a few slices of halloumi cheese instead.

Serves 4 • Ready in 55 mins

300g cherry tomatoes, on the vine
2 orange or yellow peppers, cut into rings
6 sprays olive oil
400g can black beluga lentils, drained
300g lamb rump steaks
25g bunch of fresh mint, roughly chopped
25g bunch flat-leaf parsley, roughly chopped

Heat the oven to 150C/Gas Mark 2. Poke a hole into each tomato and put into an ovenproof dish with the peppers and