Method

• 1.
  Spray the lamb backstraps with olive oil spray, season with sea salt and freshly ground black pepper, then rub with the dried oregano.
• 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.
• 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.
• 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.
• 5.
  Divide the salad among 4 serving plates and serve immediately.