Step 1

Spray the lamb backstraps with olive oil spray, season with sea salt and freshly ground black pepper, then rub with the dried oregano.

Step 2

Heat 1 tablespoon oil in a frypan over high heat. Cook the lamb backstraps for 4 minutes each side for medium, or until cooked to your liking. Remove the lamb from the pan, cover loosely with foil and set aside to rest for 5 minutes.

Step 3

Meanwhile, return the pan to low heat and add the remaining olive oil. Add the sliced red onion, quartered beetroot and drained lentils to the pan. Toss gently for 2-3 minutes until heated through. Add the vinegar, then season to taste with a little sea salt and freshly ground black pepper.

Step 4

Thinly slice the lamb backstraps, then place in a large bowl with the baby spinach leaves. Add the warm beetroot and lentil mixture and gently toss to combine.

Step 5

Divide the salad among 4 serving plates and serve immediately.