Bean Combo Salad with Lamb Cutlets

Ingredients

12-18 lamb cutlets

½ cup ZoOSh Italian Fat Free Dressing

420g can 4 Bean Mix, rinsed and drained

400g can brown lentils, rinsed and drained

100g green beans, halved and blanched

1 red capsicum, cut into strips

1 tablespoon fresh oregano leaves

3 spring onions, thinly sliced

Grilled lemons, for serving

PLACE the cutlets into a large bowl, add 2 tablespoons of dressing, stir to combine and refrigerate for 2 hours to marinate.
COMBINE the beans, lentils, capsicum, oregano, spring onions and the remaining dressing, season to taste and spoon into a serving platter.
COOK the lamb cutlets on a hot BBQ or char grill until done to your liking. Serve cutlets with the bean salad and grilled lemons. Serve immediately.