Step 1

Cut a small slit in each tomato. Heat half the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cayenne pepper and cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the mushroom and tomatoes and cook, stirring occasionally, for 5 minutes or until mushroom and tomatoes soften. Add the lentils and vinegar and cook, tossing gently, for 2 minutes or until heated through. Transfer to a large heatproof bowl. Add the spinach and gently stir until just combined.

Step 3

Wipe the pan clean with paper towel. Heat the remaining oil in the 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 with foil. Set aside for 5 minutes to rest.

Step 4

Divide the lentil salad among serving plates and top with the lamb cutlets. Serve immediately.