Lamb with warm lentil and celery salad

Instructions

1. Place lentils in a medium saucepan of boiling water over high heat. Reduce heat and simmer for 20 minutes or until lentils have softened but still hold their shape. Drain.
2. Meanwhile, combine onion and vinegar in a small bowl and set aside.
3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Season lamb with salt and pepper. Cook lamb for 3 minutes each side or until golden brown and cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thinly slice.
4. Combine celery and leaves, feta, tomato, oil and mustard in a large bowl. Add warm lentils. Drain onion and add to salad with lamb. Season with salt and pepper and gently toss to combine.