2 lamb loins, trimmed of any fat
800g tinned brown lentils, drained and rinsed
1 green capsicum, diced
1 red capsicum, diced
1/2 red onion, finely diced
10 sundried tomatoes in oil, diced
3 tbsp italian parsley, roughly chopped
2 tsp cumin seeds
2 tbsp red wine vinegar
Sea salt & ground black pepper
Heat a BBQ or grill plate over medium-high heat and spray lightly with olive oil spray. Sprinkle the lamb with cumin seeds, season with salt and pepper then grill for around 3-4 minutes on each side, or until cooked to your liking.
Meanwhile, combine the lentils, capsicums, tomatoes, onion and parsley in a bowl, drizzle with red wine vinegar and season with salt and pepper. Toss to combine then transfer to a serving platter.
Once the lamb is cooked transfer it to a plate and cover with foil to keep warm. Allow to rest for 5 minutes before slicing and arranging on top of the lentil salad.