Methods/steps

1. Combine the olive oil, garlic, oregano and lemon zest in a bowl. Add the lamb fillets or backstrap and marinate for at least 30 minutes. Brown the marinated lamb in a fry pan over medium-high heat or on the barbecue until just cooked. Remove, cover and set aside.

2. Meanwhile, combine the lemon juice with the yoghurt in a small jar, leaving aside a squeeze of the lemon juice. Add pepper. Put on the lid and shake to combine.

3. To make the salad, heat the olive oil in a fry pan over a medium heat and add the lentils, stirring till warm through. Add the tomatoes and spinach and a squeeze of lemon juice and stir to combine. Remove from the heat.

4. Slice the lamb across the grain about 1.5cm (3/4") thick.

5. Spoon the lentil salad onto serving plates. Top with the sliced meat and pour over the dressing.