Method

• 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.
• 2.
  Cook the lentils in a saucepan of boiling water over medium-high heat for 15 minutes or until tender, then drain.
• 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.
• 4.
  Place zucchini in a bowl with lentils, sun-dried tomatoes, feta and remaining 100g watercress. Add half the pesto and toss to combine.

• 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.