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Mediterranean lamb & butter bean salad
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2 tsp olive oil
1 clove garlic, crushed
½ tsp dried oregano
4 essential Waitrose
New Zealand Lamb Steaks
275g pack Waitrose Baby Plum Tomatoes, halved
400g can essential Waitrose Butter Beans, drained and rinsed
2 tbsp Waitrose Aged Balsamic & Olive Oil Dressing
25g pack fresh mint leaves, torn
Crusty bread, to serve
1. Stir together the olive oil, garlic and oregano and brush over the lamb. Cook in a griddle or frying pan for 3–4 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warm plate and leave to rest for 3–4 minutes.
2. Meanwhile, lightly toss together the tomatoes, butter beans, watercress, dressing and mint.
3. Slice the lamb and add to the salad, giving it a quick toss. Divide between 4 plates and serve with crusty bread, and extra dressing on the side.
Typical values per serving:
including 50g crustry bread
This recipe was first published in February 2016.