Warm bean-pepper salad with lamb chops

Name: Warm bean-pepper salad with lamb chops
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Dhal Lenses; 1 can(s) (425 ml) Cannellini beans; 1 red and yellow pepper; 1/4 collar Watercress; 2 red onions; 1 Garlic clove; 8 Lamb chops (approx. 80 g each); 4 TABLESPOONS Olive oil; 4 Branches of rosemary; 2-3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS dried Italian herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Dhal Lenses
1 can(s) (425 ml) Cannellini beans
1 red and yellow pepper
1/4 collar Watercress
2 red onions
1 Garlic clove
8 Lamb chops (approx. 80 g each)
4 TABLESPOONS Olive oil
4 Branches of rosemary
2-3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TEASPOONS dried Italian herbs

Directions

1
Put the lentils in a sieve and rinse well. Put the lentils in boiling water and simmer for about 3 minutes. Turn off the stove. Let the lentils steep for about 15 minutes. In the meantime, put the beans in a sieve, rinse well and drain.
2
Clean, wash and cut the peppers into pieces. Clean and wash the watercress. Peel onions and cut into rings. Peel garlic and chop finely. Put lentils in a sieve, rinse and drain.
3
Wash the rosemary and shake dry. Wash the meat and pat dry. Heat 2 tablespoons of oil in a large frying pan. Add rosemary and chops and fry on each side for about 3 minutes. Remove and keep warm.
4
Heat 2 tablespoons of oil in the same pan. Add the onion rings and garlic and fry over a low heat for about 2 minutes. Add bell peppers, beans, lentils and vinegar and cook for about 4 minutes while turning.
5
Season with salt, pepper, sugar and Italian herbs. Carefully fold in watercress. Arrange bean salad and lamb chops on plates.