Step 1

Place 100g watercress in a food processor with the mint, pine nuts, garlic, parmesan and lemon juice and whiz to combine. With the motor running, gradually add olive oil until smooth. Season and set aside.

Step 2

Cook the lentils in a saucepan of boiling water over medium-high heat for 15 minutes or until tender, then drain.

Step 3

Meanwhile, preheat a barbecue or chargrill pan to medium-high. Brush zucchini with oil and cook for 1 minute each side or until tender and charred.

Step 4

Place zucchini in a bowl with lentils, sun-dried tomatoes, feta and remaining 100g watercress. Add half the pesto and toss to combine.

Step 5

Brush lamb with oil, season and chargrill for 2 minutes each side for medium-rare or until cooked to your liking. Serve cutlets with the lentil salad and remaining pesto.