Broad bean salad with griddled lamb
Average rating:
This tasty salad with broad beans, sun-dried tomatoes and griddled lamb is great as a healthy and filling main meal.
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Prep time: 20 mins
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Cooking time: 10-15 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 600g podded broad beans
- 2tbsp lemon juice
- 2tsp Dijon mustard
- 1 small clove garlic, crushed
- 2tbsp olive oil, plus extra for cooking cutlets
- 30g sun-dried tomatoes in oil, drained and chopped
- 2tbsp shredded mint leaves
- 1tbsp chopped flat-leaf parsley
- 8-12 lamb cutlets
- Salt and freshly ground black pepper
Method
- Bring a pan of water to the boil, add the broad beans and simmer for 4-5 mins. Drain and rinse under cold water then shell the beans, discarding the skins.
- In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes and herbs. Stir gently to combine, adding seasoning to taste.
- When you are ready to serve, brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Heat a griddle pan until hot then cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking.
- Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving. Serve 2-3 cutlets per person, along with a generous helping of the broad bean salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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