Name: Lamb and broad bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 100 gram turkish pide bread, cut into 1 cm cubes; 2 tablespoon vegetable or olive oil; 2 clove garlic, crushed; 1 teaspoon mustard powder; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 4 lamb rump steaks, trimmed; 2/3 cup frozen broad beans, thawed; 1/3 cup torn mint leaves; 60 gram baby spinach leaves; 1/2 450g can whole baby beets, drained, halved; 1/4 cup green olives, sliced; 1/3 cup natural yogurt; 2 tablespoon lemon juice

Ingredients

100 gram turkish pide bread, cut into 1 cm cubes

2 tablespoon vegetable or olive oil

2 clove garlic, crushed

1 teaspoon mustard powder

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

4 lamb rump steaks, trimmed

2/3 cup frozen broad beans, thawed

1/3 cup torn mint leaves

60 gram baby spinach leaves

1/2 450g can whole baby beets, drained, halved

1/4 cup green olives, sliced

1/3 cup natural yogurt

2 tablespoon lemon juice

Method

1.Preheat oven to 220°C (200°C fan-forced). Place bread in a roasting pan. Drizzle half the oil over bread. Add half the garlic; toss until well coated. Bake for 5-7 minutes or until golden brown.

2.Meanwhile, combine spices on a plate. Press lamb into spice mixture to coat lightly. Heat remaining oil in a large frying pan over moderate heat. Add lamb; cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

3.Cook beans in a small saucepan of boiling salted water tor 3 minutes or until tender. Drain; refresh under cold water. Peel. Place in a large bowl. Add mint, croutons, spinach, lamb, beetroot and olives; toss to combine. Whisk yogurt, juice and remaining garlic in a small bowl. Serve salad drizzled with yogurt dressing.

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Ingredients

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