2 tablespoons olive oil
2 onions, sliced
3 capsicums, sliced
2 cloves garlic, thinly sliced
1 teaspoon sea salt
1 x 400g can black beluga lentils (or cook 100g dried black beluga lentils beforehand), drained
4 medium tomatoes (approx 450-500g), chopped
2 tablespoons balsamic vinegar
3 tablespoons finely chopped parsley
500g lamb roast (thick flank, rump or other leg cut)
2 teaspoons finely chopped rosemary
100g crumbled feta or 1 cup thick Greek-style yoghurt

Protein is one of the dietary factors that can positively impact your immunity. When you eat protein, your digestive system breaks it down into smaller amino acids. These are then shuttled around your body so they can perform the various immune functions. Aim for 1 gram of protein per kilo of body weight per day. This recipe contains both plant-based protein (legumes) and animal protein (lamb) to help get your quota.

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1.Heat 1 tablespoon oil in a frying pan and add the onions, capsicums, garlic and salt and fry until soft, about 15-20 minutes.
2.Add the lentils and ¼ cup water and heat to warm through.
3.Add the tomatoes and balsamic vinegar.
4.Turn off the heat, season with salt and pepper, add most of the parsley and toss together.
5.Set aside to allow the flavours to develop while you cook the lamb.
6.Heat the oven to 180°C.
7.Rub the lamb with the remaining olive oil and the rosemary and season with salt and pepper.
8.Brown in an ovenproof frying pan, then put into the oven to finish cooking, approximately 15-20 minutes for medium rare (55°C).
9.Rest for 10 minutes before slicing.
10.Spoon some of the salad onto each plate, add slices of lamb and scatter over the remaining parsley and feta or yoghurt to serve.

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles