Step 1

Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. Set aside to rest.

Step 2

Heat the remaining oil in the pan over medium heat. Add the lentils and toss gently for 1 minute or until warmed through (take care not to break up the lentils). Add the tomatoes, spinach and 1 tablespoon of lemon juice, and toss gently to combine. Taste and season with salt and pepper.

Step 3

Thickly diagonally slice the lamb. Spoon the lentil mixture onto serving plates and top with the lamb. Combine the remaining lemon juice and the yoghurt in a small bowl. Taste and season with salt and pepper. Drizzle each salad with the yoghurt mixture and serve with crusty bread.