Broad bean and sun-dried tomato salad with griddled lamb
recipe
Broad bean and sun-dried tomato salad with griddled lamb
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Make the most of summer vegetables with this delicious combination of broad beans and new season lamb
Ingredients
- 600g podded broad beans
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 small clove garlic, crushed
- 2 tablespoons olive oil, plus extra for cooking cutlets
- 30g sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons shredded mint leaves
- 1 tablespoon chopped flat-leaf parsley
- 8-12 lamb cutlets
- Salt and freshly ground black pepper
Serves:
4
Preparation:
20
Cook Time:
15
Total Time:
35min
Directions
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- First cook the broad beans. Bring a pan of water to the boil, add the broad beans and simmer for minutes. Drain and rinse under cold water. Shell the beans and discard 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.
Source: British beans and peas
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