For lentil salad:

400 grams boiled lentils

1 medium chopped onion

1 chopped garlic glove

1 peeled and diced carrot

4 soup spoons diced colourful peppers

¼ chopped fennel

3 soup spoons chopped leek

1 coffee cup olive oil

Salt and pepper

For the lamb fillets:

3 lamb fillets cut in 4 each

1 glass olive oil

1soup spoon lemon juice

2 gloves garlic

½ bunch rosemary

20 black pepper corns

3-4 bay leafs

1 glass commandaria wine

For smoked zucchini:

2 zucchinis

1/4 cup olive oil

½ chopped tomato

20 grams parmesan cheese powder

½ chopped glove garlic

1 tea spoon roasted pine nuts

Method:

Prepare ahead the zucchini salad. Cook direct on fire until became soft.

When you feel that are cooked and soft, remove the skin and chopped very well.

Leave to cool and mixed with the rest of all the other ingredients.

Keep in fridge until use.

Marinate the fillets over night with the marinate ingredients.

In sauté pan heat the olive oil and cook the vegetables for lentils. Leave them to get soft, add the cooked lentils, mix well and season with salt and pepper.

Remove the fillets from marinate and sauté them slowly in pan with a little of olive oil. Turn time to time until well cooked.

Add commandaria wine, leave to reduce and serve immediately on a bed of lentils, accompanied with zucchini salad in shot glasses.