Name: Cannellini, feta and lamb salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 piece (400 grams) lamb backstrap; 1 lebanese cucumber, quartered lengthways, sliced; 100 gram rocket, coarsely chopped; 2 400 gram cans cannellini beans, drained, rinsed; 50 gram feta, crumbled; 2 tablespoon lemon juice; 1 tablespoon extra virgin olive oil

Cannellini, feta and lamb salad

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1 piece (400 grams) lamb backstrap

1 lebanese cucumber, quartered lengthways, sliced

100 gram rocket, coarsely chopped

2 400 gram cans cannellini beans, drained, rinsed

50 gram feta, crumbled

2 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Method

1.Lightly spray a char-grill with cooking oil spray and heat on high. Season lamb and cook 2-3 minutes each side, until browned and cooked to your liking. Rest 5 minutes before slicing.

2.Combine cucumber, rocket, beans and feta in a bowl. Drizzle with combined lemon juice and oil. Season to taste and toss to coat. Serve salad topped with sliced lamb.

Add torn mint leaves if desired.
Note

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Ingredients

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