Mix marinade ingredients together well, add lamb and zucchini and marinate for at least one hour or up to overnight.
In a separate small bowl, mix together creamy soy dressing ingredients and set aside.
After the lamb and zucchini have finished marinating, reserve the extra marinade and set aside, then grill zucchini till each side is caramelised and the zucchini is cooked but still has a bite to it. Remove from the pan and set aside.
In the same pan on a high heat, grill the lamb on each side, take care not to overcrowd the pan or it will end up stewing. A largre, thick piece of lamb will take about 2 – 3 minutes each side to achieve a medium doneness. Let the lamb rest for at least 15 minutes, then slice and set aside. Simmer the reserved marinade for a few minutes, allow to cool a little, then drizzle onto lamb and zucchini.
In a large salad bowl, mix lentils, mint, beetroot, zucchini and onion, then add layers of lamb and fetta.
Drizzle generous amounts of creamy soy dressing over the entire salad. Serve immediately and enjoy!